This is a great way to use leftover salmon, if there is such a thing. It's also worth buying or catching extra just to make these delicious cakes. They are great for breakfast with eggs, homefries and toast, as a sandwich for lunch, or served with a salad or vegetables and potatoes for dinner.
2½ -3 pounds salmon or steelhead fillets
2 large eggs
¾ cup mayonnaise
¼ cup half-and-half
2 tablespoons Dijon mustard
4½ teaspoons Worcestershire sauce
2½ teaspoons Old Bay Seasoning
2-3 dashes hot sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried dill weed
½ teaspoon dried basil
2 cups cracker crumbs (40-50 Saltines)
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
2-3 tablespoons Cabot Unsalted Butter, divided
Lemon slices and chopped green onions or chives for garnish
COOK fish using preferred method (grilling, frying, poaching, broiling or baking). Let cool.
WHISK eggs in a large bowl to combine. Add mayonnaise, half-and-half, mustard, Worcestershire, Old Bay, hot sauce, salt, pepper, dill weed and basil, blending well.
BREAK UP or CHOP fish and gently mix into mayonnaise mixture. Add cracker crumbs and cheese and mix again. Shape mixture into 3- or 4-inch patties; refrigerate for about 30 minutes to firm up.
HEAT large skillet over medium heat when ready to cook. Add a tablespoon of butter; when melted and hot but not bubbling, add several salmon cakes to skillet (don’t crowd or they will be hard to turn over).
COOK for 4 to 5 minutes or until golden on underside. Turn over and cook until golden on second side, 4 to 5 minutes longer. Transfer to plate lined with paper towel, covering to keep warm.
WIPE skillet clean and repeat process with additional butter and salmon cakes.
SERVE topped with lemon and green onions or chives.
Recipe courtesy of Jimmy Kennedy.