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Salmon Cakes with Tarragon Chive Dipping Sauce

Submitted by Drunementon

Ingredients

Salmon Cakes

1 1/2 lbs. skinless, boneless salmon fillets*
1 large egg
1/2 c. fine, fresh breadcrumbs
1 tbs. Dijon mustard
1 tsp. freshly grated lime zest
1/2 tsp. salt
1/8 tsp. freshly ground pepper

Directions

Pat salmon dry and with a sharp knife, cut into cubes (1/3 inch). In a medium bowl, lightly beat egg and gently stir in salmon and remaining ingredients until just combined.

Heat a 12 in. non-stick skillet over moderate heat and, working in batches, drop 2 tbs. measures of salmon mixture about 1 in. apart into skillet. Cook cakes until undersides are golden (approx. 1 min). Turn cakes over and cook until just cooked through (approx. 1 minute). Transfer cakes as cooked to a platter.

Makes 36 small salmon cakes.

(NOTE: can be made one day a ahead, covered and chilled. Bring cakes to room temp. to serve. Garnish with lime wedges and serve with dipping sauce.)

*Any firm white fish (like cod, halibut) will also work well.

Ingredients

Tarragon-Chive Dipping Sauce

2/3 c. mayonnaise
1/3 c. fresh tarragon leaves (or dried, to taste - dried herbs are more intense)
1 1/3 c. sour cream
3 tbs. finely chopped fresh chives (or green parts of green onion)
1 tsp. fresh lime juice

Directions

In a food processor, pulse together mayonnaise, tarragon and 1/3 c. sour cream until smooth. Transfer mixture to a bowl and stir in remaining sour cream, chives, lime juice and add salt/pepper to taste.