I saw this recipe for salmon cakes on Chef John's blog a while back, and I finally decided to make it. I thought it would be good with poached eggs on top, and it sure was! You can find the original recipe on his blog, but I modified it due to lack of certain ingredients, so I'll post what I used:
Poached Eggs Over Salmon Cakes
- 12 ounces canned salmon
- 1 1/2 tablespoons chopped pickle or relish
- 1 clove garlic, grated
- 1/2 teaspoon dijon mustard (I didn't have this so I used 1/2 tsp. mayo and 1/2 tsp. mustard)
- juices of 1/2 lemon
- 1 egg
- nearly 1/3 cup Panko or other plain breadcrumbs
- salt + pepper to taste
- butter or oil for frying
Combine all of your ingredients in a bowl, pat down and refrigerate for 30 minutes. Divide the mixture into fourths and form your patties. Pat with a little more breadcrumb and fry over medium heat for 5 minutes on each side.
