You will need:
- 450 g salmon fillet , cubed
- 1 large egg
- ½ cups (120ml) cream
- 1 garlic clove , chopped
- 2 tbsp green onion , chopped
- 2 tbsp parsley , chopped
- 1 tbsp Anaheim chile , diced
- 240 g bread crumbs
- Cayenne pepper , to taste
- garlic aioli , to taste
- lemon juice , to taste
- olive oil
- salt , to taste
Step 1:
In a food processor, add 1 lb (450 g) salmon fillet cut into cubes. Season the salmon with salt and Cayenne pepper. Continue by adding 1 chopped garlic clove and 2 Tbsp chopped green onion. Blend until incorporated. Add 1 egg and 1/2 cup (120 ml) of cream which will help bind the ingredients together. Blend until smooth.
Step 2:
Enhance the texture of the mousse by adding 2 Tbsp chopped parsley, 1 Tbsp diced Anaheim chile and a squeeze of lemon juice. Mix thoroughly and incorporate.
Step 3:
Dip your fingers in water to prevent the salmon mousse from sticking to them. With a small handful, roll the mousse into a ball then press firmly on the top and bottom while holding the mousse between your thumb and index finger. Dip the cake into 2 cups (240 g) of bread crumbs and coat all sides.
Step 4:
Coat the bottom of the pan with olive oil. Place each salmon cake into the oil and sauté on medium heat for 3-5 minutes on each side. When the salmon cakes are firm to the touch remove them from the pan.
Step 5:
Squeeze lemon juice on the tops of the salmon cakes. If you prefer, you can drizzle some garlic aioli on top as well to add to the flavor. Serve and enjoy!
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