Smoked Salmon Cakes With Cucumber-Dill Sauce
1 lb. Hot or Cold Smoked Salmon, chopped coarsely
1 Egg
1 cup soft bread crumbs
1/2 cup plain yogurt
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 Tbsp. olive oil
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
Place Salmon in food processor bowl or blender and process until very finely chopped, then set aside. Melt butter over medium heat in small skillet; add celery, green pepper and onion, and cook, stirring occasionally, until tender.
In a medium bowl, combine Salmon/onion mixture, bread crumbs, yogurt, egg and lemon juice; mix well, then shape mixture into 6 patties. Heat olive oil in large skillet over medium-high heat, add patties and cook (about 5 minutes), or until lightly browned on both sides, turning once.
Serve Salmon Cakes with Cucumber-Dill Sauce.
Cucumber-Dill Sauce
1/2 cup Plain Yogurt
1/2 cup Cucumber, finely chopped
2 tsp. Fresh Dill, chopped or 1/2 tsp. Dried Dill Weed
Combine all sauce ingredients in small bowl and mix well. Serve with Salmon Cakes.
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