Salmon Cakes with Wasabi Creme Fraiche 

Wasabi Creme and fresh ginger add an Asian influence to this fresh salmon appetizer
4 teaspoons Wasabi powder
1 tablespoon water
12 ounces salmon fillets, coarsely chopped or salmon bits from filleting process
6 green onions, thinly sliced
1 egg, lightly beaten
2 Tablespoons grated fresh ginger
2 teaspoons lemon juice
1 teaspoon Salt
1/4 teaspoon freshly ground pepper
1/4 cup vegetable oil
1/3 to 1/2 cup creme fraiche
Black Sesame seeds (optional)
1/4 cup Bread Crumbs (optional)

Combine wasabi powder and water in a small bowl and mix well. Let stand, covered with plastic wrap, to allow the flavor to develop.

Combine the salmon, green onions, egg, ginger, lemon juice, salt and pepper in a blow and mix well. Shape the salmon mixture into twenty-four 1-inch cakes 1/2-inch thick. Keep them bite size or they will fall apart. For larger patties suitable for Salmon burgers, mix with enough bread crumbs to hold fish together.

Preheat the oven to 200 degrees. Heat 1 tablespoon of oil in a large nonstick skillet. Saute the salmon cakes in batches for 3 minutes or until golden brown on both sides, adding more oil as needed. Drain the cakes on paper towels and place on baking sheet. Keep warm in the oven; the cakes will hold up for about 30 minutes. Repeat the process with the remaining oil and salmon cakes.

Combine the wasabi mixture and the creme fraiche in a bowl and mix well. Transfer the wasabi cream to a squeeze bottle. Squeeze some of the wasabi cream on each salmon cake and top with a few black sesame seeds.

Makes 2 dozen.

Variations/ Serving suggestions:

Make larger cakes as patties and serve on a potato bun. Best Salmon burger around! Fry them up at sea in a triple batch using salmon scrapings from a previous day's catch.

Serve in larger patties as an entree with mixed greens and a strong basalmic vinaigrette dressing.

Do not substitute for the creme fraiche. Always use fresh ginger for best taste.


California Fresh Harvest Cookbook - the Junior League of Oakland-East Bay, Inc.