This is a print preview of "Mini Salmon Cake Appetizers with Creamy Chipotle Chile Sauce" recipe.

Mini Salmon Cake Appetizers with Creamy Chipotle Chile Sauce Recipe
by myra byanka

Mini Salmon Cake Appetizers with Creamy Chipotle Chile Sauce

Wonderful appetizer for entertaining.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 1 lb. salmon filet, poached, cooled
  • 1 slice white bread, crust removed, minced
  • 2 tsp. mayonnaise
  • 3 scallions, minced
  • 2 tbs. minced parsley
  • 1/2 tsp. salt + a pinch
  • 1 tbs. lemon juice from fresh lemon
  • 1/2 cup flour
  • 2 beaten eggs, divided
  • 1/2 cup seasoned bread crumbs
  • olive oil
  • lemon wedges
  • Chipotle Sauce (make this ahead of time):
  • 1/4 cup mayo
  • 1/4 cup light sour cream
  • 2 tsp. chipotle en adobo sauce
  • 2 tsp. minced cilantro
  • 1 tsp. lime juice
  • 1 tsp. minced manzanilla olives
  • 1/4 tsp. garlic powder

Directions

  1. Combine sauce ingredients together and refrigerate.
  2. Shread poached salmon, add bread, mayo, scallions, parsley, salt, lemon, 1/2 beaten egg, form into small patties, about an inch in diameter, and 3/4 inches tall. Press to flatten a bit.
  3. Put in freezer 10 minutes.
  4. Set up 3 plates with flour, then remaining egg with 1 tsp. water mixed in, then the bread crumbs.
  5. Heat the olive oil in a skillet (1/2 inch of oil).
  6. Dredge patties in flour, then egg, then bread crumbs.
  7. Saute until golden brown on both sides.
  8. Serve with lemon wedges and chipotle sauce.