Source: America's Favorite Food Associations

Smoked Salmon Cakes
A delicious meal that is definitely worth the try.
Serves: 4 to 6
Prep Time: 25 minutes
Cook Time: 15 to 20 minutes


8 pounds smoked salmon, chopped coarsely
2 cups green pepper, chopped fine
2 1/4 cups yogurt
1/2 cup olive oil
1 pound butter, soft
2 cups onion, chopped fine
4 eggs
2 cups celery, chopped fine
4 cups bread crumbs
1 cup lemon juice
4 cups plain yogurt
2 cups cucumber, chopped fine
2 tablespoons fresh chopped dill

Salmon Mixture

Place smoked salmon in food processor and blend until finely chopped. Set aside.
Melt butter in a saute pan; add finely chopped celery, green pepper and onion. Cook until vegetables are transparent.
Place cooked vegetables in a stainless steel mixing bowl. Add bread crumbs, yogurt, eggs and lemon juice. Mix well with wood paddle or hands. Shape into 4-oz. patties and place on sheet pan lined with parchment paper. Hold in refrigerator until ready to cook.
Cold Sauce

Place yogurt, finely chopped cucumber and dill in a mixing bowl. Mix together. Cover and place in cooler until service.

Heat saute pan with olive oil. Place three, 4-oz. salmon patties in pan and saute until golden brownon each side (approx. 4 minutes per side). Remove and place on pan lined with paper towels to absorb extra oil.
Place finished patties on a warm serving plate. Top with cold sauce in center of the patties. Garnish with lemon wedge and a sprig of fresh dill.

Ingredients #11-13 are for the cold sauce.