SALMON CAKES are a clever way to use leftover salmon from last night's dinner. You can also poach some fresh fish or use canned. It's up to you. The Worcestershire sauce adds a bit of umami, the mayo keeps everything moist, and the dill gives it a little perk.
2 cups flaked cooked salmon
1⅔ cups panko breadcrumbs (plus more if needed)
1 egg, lightly beaten 2 tablespoons mayonnaise
1 tablespoon minced fresh dill
2 teaspoons capers, chopped
1 teaspoon Worcestershire sauce
3 Salt and freshly ground black pepper tablespoons vegetable oil
Lemon wedges, for serving
¾ cup mayonnaise
2 tablespoons lemon iuice gherkin pickles, finely chopped
1 tablespoon capers, finely chopped
or makes 24 appetizer bites
1 In a large bowl, combine the salmon and ⅔ cup of the breadcrumbs.
2 Add the egg, mayonnaise, dill, capers, Worcestershire, and salt and pepper to taste, mixing well. Form into patties (4 inches wide for entrées or 1½ inches wide for appetizers).
3 Place the remaining 1 cup breadcrumbs on a wide, shallow plate. Gently coat each salmon patty in the breadcrumbs, shaking off any excess. Place the coated patties on a plate while you coat the remaining patties.
4 In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add half the salmon cakes in a single layer. Cook 3 minutes per side, until golden brown. Transfer the cooked patties to a paper towel-lined plate.
5 To make the tartar sauce, combine the mayonnaise, lemon juice, pickles, and capers in a large bowl and mix well. If not using immediately, cover and refrigerate for up to 5 days.
6 Serve the salmon cakes with lemon wedges and tartar sauce.