- Prepare mis en place: Zest lemon, then juice. Mince Chives, Dill and Parsley. Small Dice thawed salmon.
- Place Salmon, Panko, Egg, Cream, Mayonnaise, Lemon Zest, and 1.5 tsp Fresh Lemon Juice in a food processor then pulse 3-5 times, just to mince salmon and mix. Remove mixture to a mixing bowl.
To the salmon mixture measure and add the minced herbs, salt, dry mustard, white and black peppers. Gently fold together to mix into the minced salmon mixture. Take a Tablespoon of the finished mix and cook it to test the flavor.
Adjust seasoning as needed.
- Portion the mixture into 2.67 oz patties, shaping them into 1/2 " tall patties. Place single layer on a sheet pan cover, and store chilled until needed at service.
To Prepare at service:
Place small amount of olive oil onto aheated grill and place the cakes onto the oil. Cook for about 2 minutes per side to cook through and reach an internal temperature of 145 degrees, about 4 minutes total cooming time.
If no grill is available use a preheated 10" non-stick saute pan or cast iron instead.
- Serve as an appetizer or complete with sides for an entree!