Salmon fish cakes
6 servings
60 minutes
Salmon fish cakes are a refined dish of Russian cuisine that combines the tenderness of red fish with the richness of traditional ingredients. Historically, fish cakes became popular in Russia due to abundant water resources and a love for hearty home-cooked meals. Salmon adds juiciness to the cakes, while the addition of carrots and onions enhances their aroma. Breadcrumbs create a crispy crust, and frying or baking achieves the perfect texture. These cakes can be served with a light sour cream sauce or fresh vegetables; they pair wonderfully with mashed potatoes or rice. They make an excellent choice for a festive table or a cozy family dinner.
1
Chop the onion and carrot coarsely and fry in vegetable oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
2
Cut the crusts off the bread and soak them in water.
- White bread: 150 g
3
Pass salmon, onion, carrot, and bread through a meat grinder.
- Salmon fillet: 700 g
- Onion: 1 piece
- Carrot: 1 piece
- White bread: 150 g
4
Separate the egg white from the yolk. Whip the egg white and add it to the minced meat along with the yolk.
- Chicken egg: 1 piece
5
Salt and pepper the minced meat, knead well, beat it, and leave it for 15-20 minutes outside the fridge.
6
Shape the patties, coat them in breadcrumbs, and fry in a pan until cooked. (Can be lightly fried to crust and baked in the oven for 15-20 minutes at 180 degrees)
- Breadcrumbs: 150 g
- Vegetable oil: 1 tablespoon