Salmon Cakes

三文魚餅

 

文章日期：03/17/2011 08:21 am

Ingredients:

1 can (14.75 oz) pink salmon, drained and flaked, (I used 1 (16oz) pkg of cooked
smoked salmon);  2 eggs, beaten;  2 slices of bread, crumbled and soak in 3 Tbsp
of the salmon juice;  1 small onion, finely chopped;  1 minced garlic;
1/4 cup grated sharp cheddar cheese;  1/2 Tbsp Worcestershire sauce;
2 Tbsp chopped parsley;  fresh ground black pepper
Coating: 1/2 cup of breadcrumbs (I used Panko)
Dipping sauce:  1 Tbsp Japanese mayonnaise;  1 Tbsp sour cream;
2 tsp chopped parsley;  1 tsp wasabi or prepared horseradish

材料:

罐頭三文魚(14.75 oz)1罐, (我用一包16oz 煙三文魚), 瀘去汁液用义壓碎;
蛋2個, 麵包2塊撕碎, 用3湯匙三文魚汁液浸軟;  洋蔥1小個, 切幼粒;
蒜茸1粒;  1/4杯磨碎芝士;  半湯匙喼汁;  2湯匙芫茜碎;  即磨黑胡椒粉
沾粉:  麵飽糠約半杯
沾醬料:  日本沙律醬1湯匙;  酸忌亷1湯匙;  2小匙芫茜碎; 1小匙日本芥辣
或 prepared horseradish 辣根醬

Directions:

In a large mixing bowl combine the salmon, eggs, bread, onion, garlic, cheese,
chopped parsley, black pepper and the Worcestershire sauce, mix well. Form
into 6 round patties, put inside the refrigerator and let it chill for 20 mins.
Preheat oven to 375F. Combine all the ingredients for the dipping sauce together,
mix well. Roll and coat each patty with the breadcrumbs, arrange in a lined and
oiled baking sheet. Put in the top rack of the oven and bake for 20 mins, then
turn the oven to broil and broil for about 2 mins or until golden brown. Arrange
in a serving plate and serve with the dipping sauce.

做法:

將三文魚餅材料全撈勻, 用手做成6塊魚餅, 放在雪櫃內約20分鐘。
焗爐預熱至375F。小碗內將沾醬料撈勻。取出魚餅, 將每件沾滿
麵包糠放在已掃油焗盆上, 入焗爐最上格焗20分鐘, 然後只用上火
高温再焗2分鐘左右至金黃色即取出, 排在碟上與沾醬一同上桌。

This is the Canadian smoked salmon I used.
我用的加拿大煙三文魚。