TUNAFISH RECIPES RECIPES

Steps:

• Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.
• Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This help firm up the fish cakes and makes them easier to fry.
• While the fish cakes chill, whisk together the mayonnaise, garlic, and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it's had time to mellow a bit and add salt if needed.
• When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high heat. While the skillet heats, place a few spoonfuls of bread crumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.
• Fry the salmon cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly or slowly, adjust the heat.
• Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great with a green salad on the side.

Steps:

• Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.
• Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This help firm up the fish cakes and makes them easier to fry.
• While the fish cakes chill, whisk together the mayonnaise, garlic, and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it's had time to mellow a bit and add salt if needed.
• When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high heat. While the skillet heats, place a few spoonfuls of bread crumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.
• Fry the salmon cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly or slowly, adjust the heat.
• Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great with a green salad on the side.