Salmon cakes always make me think of Mom.
Their core component cooked salmon appeals to her enduring campaign to repurpose leftovers. Their supplemental components lemon, dill and red onion appeal to my enduring campaign for spring. After I pat some together, I wish Mom were on hand to share.
1/4 cup mayonnaise
1/4 cup finely chopped fresh dill
1/4 cup finely chopped red onion
Finely grated zest of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds cooked salmon, skin, bones and gray strip of flesh discarded
1 1/4 cups fresh bread crumbs
Mild oil, such as canola, for crisping
IN a large bowl mix mayonnaise, dill, onion, lemon zest, salt and pepper. Add salmon. Mix gently with a soft spatula.
PAT into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional but makes the cakes easier to handle.
HEAT a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side.
Yield: 8 cakes.