Salmon and Wild Rice Cake Recipe

Light, fresh, bursting with a flavor, and wonderfully healthy, this is one of my all-time favorite meals. They're Christmas, wedding, and special occasion good. Damn good. Making them takes two to three hours, but the investment is well worth it. I recommend doubling the recipe and so you can freeze the extras for a future meal.

Makes 12-18 cakes. Serves four. Pair with a salad. If you have a hungry crowd, cook more wild rice and serve that as a side.

FISH CAKES

5 C  baked wild Alaska sockeye salmon (roughly two pounds boned and flaked)

1 C  cooked wild rice (~1/3 C uncooked)

1.5 C  fresh bread crumbs (ideally rye, gluten free works fine if that's you're thing)

1 small red onion, minced

¼ C fresh dill, minced

2 T sauerkraut, minced

2 T capers, drained

1.5 T horseradish

2 T fresh lemon juice

2 large eggs, lightly beaten

½ C greek yogurt

½ C unbleached all-purpose flour

1 t salt

1 t freshly ground pepper

1 t paprika

salt and freshly ground pepper, to taste

3 T unsalted butter

DILL-MUSTARD SAUCE

2.5 T grainy mustard

2.5 T money mustard

1 T white wine vinegar

1 T honey

½ C olive oil

½ C fresh dill, minced

 

Optional: Preparing the sauce a day in advance creates the best flavor. If making extra to freeze, place tablespoon sized amounts of sauce onto plastic wrap or waxed paper.

INSTRUCTIONS

1. Bake the salmon with a very light rub of olive oil, salt, and pepper. Cook the rice. Prepare the other ingredients while the fish is cooking and cooling (about 10 minutes). Flake and remove the bones from the salmon with your hands.
2. Combine the following in a large bowl: salmon, wild rice, bread crumbs, onion, dill, capers, horseradish, sauerkraut, lemon juice. Mix well. Add the beaten eggs and yogurt to bind the mixture.
3. Add the flour, salt, pepper, and paprika in shallow dish. Form 3-4 inch diameter patties with your hands. Lightly coat both sides with the flour mixture. Place on a flat tray in a single layer. Makes 12-18 cakes depending on size.
4. Sauce: whisk the mustards, vinegar, and honey. Whisk in the olive oil while pouring in a thin, steady stream. Stir in the dill. Refrigerate until serving. 
5. Cook the cakes: melt 1 T butter in a large skillet over medium heat. Cook each cake for 4-5 minutes per side, or until golden brown, flipping once. Add more butter when necessary. Keep the cooked salmon cakes warm in a low oven while cooking the rest. Serve 2-3 cakes per person with 1T of sauce on top.