Lemon and tarragon Huon Salmon Cakes
When we say easy and delicious, we mean it!
These Lemon and Tarragon Huon Salmon Cakes will have you cooking like a pro – with little time or effort!
This recipe was created, photographer and styled by talented Huon Valley local Naomi Sherman from Blue Rust Images.
- Preparation:
- 15 Minutes
- Cooking:
- 10 Minutes
- Serves:
- 4
Ingredients
- 600g Huon Salmon - cooked and flaked
- 120g Fresh sourdough breadcrumbs
- 1 tbsp Tarragon, fresh & chopped finely
- 1 tbsp Dill, chopped finely
- 1 tbsp Lemon zest
- 1/4 cup Aioli (a good quality or home made)
- 2 Eggs
Method
-
1
Place all ingredients into a large mixing bowl and combine well.
It’s best to use your hands to mix together. -
2
Using wet hands, shape the mixture into eight large patties.
-
3
Heat a small amount of oil (approx. 1cm deep) in a wide, shallow pan on the stove.
-
4
Add the salmon cakes in batches, cooking until golden on each side and turning carefully.
-
5
Rest on a paper towel before serving.
Serve with salad or vegies!
Lemon and tarragon Huon Salmon Cakes