Our ingredient of the week (smoked salmon) was selected by MarciaB, whose blog is Happy Trails to Us. I ended up making salmon cakes with unsmoked pink salmon since I had a pouch of it that I needed to use. Plus, I love seafood cakes (fish, crab or salmon) and wanted to try to make them.
A number of "country cooking" restaurants here in NC serve salmon cakes for breakfast. You can order them with your eggs and toast instead of bacon or sausage. When I see them on a menu, I almost always get them.
I modified the recipe on the package and they came out great. Very tasty and easy to make. For a party, I'd put these in little buns or biscuits and make sliders. The recipe is below.
Other Small Bites cooks are listed here. Next week's ingredient is "pecans."
1 6-oz. package pink salmon
1 banana pepper, seeded and finely chopped
1 TB fresh lemon juice
1/4 cup mayo (or maybe a little bit less)
1 TB dijon mustard
1 tsp dill weed
1 egg, beaten
1/3 cup panko bread crumbs
A few sprigs of chives, minced
Mix all ingredients and make into cakes (this recipe makes about 10 small cakes). Heat a couple of tablespoons of oil over medium high heat. When it's hot, add salmon cakes and cook until brown on both sides, about 2-3 minutes per side.