Castella Imports

Salmon Cakes with Herb Mayonnaise


1 Lb. 2 Oz. Salmon Filet (cut in cubes ¼" inch)
3 Tbsp. Castella Plain Breadcrumbs
1 Egg (lightly beaten)
½ Tsp. Lime Zest (lemon zest optional)
3 ½ Tsp. Castella Lime Juice
3 Tsp. Fresh Dill (chopped)
1 Garlic Clove (crushed)
2 Tbsp. Aegean Extra Virgin Olive Oil


  1. Place the salmon, breadcrumbs, egg, lime zest, lime juice and 2 teaspoons of dill in a bowl.  Stir until the mixture comes together and the ingredients are evenly distributed.  Season well with salt and freshly ground black pepper to taste.
  2. With wet hands, using 2 heaping teaspoons of the mixture at a time, shape into 36 small round cakes.  Place on a baking tray lined with baking paper.  Refrigerate until ready to use.
  3. For the Herb mayonnaise, mix 1/2 Tsp. of lime juice and the 1 tsp. dill with the mayonnaise and garlic, in a bowl.
  4. Heat the olive oil in a large non-stick skillet.  Cook the salmon cakes in batches over a medium heat for 2 minutes on each side, or until golden brown and cooked through.  Do not overcook.  Drain on paper towels.  Top each with a dollop of the dressing and season well.  Serve immediately, garnished with lime strips if desired.
Makes 36

Variation:  You can also top these with 1/2 cup crème fraiche and 1 tbsp. of salmon roe.