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.

Lemon and tarragon Huon Salmon Cakes
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. 1

    Place all ingredients into a large mixing bowl and combine well.
    It’s best to use your hands to mix together.

  2. 2

    Using wet hands, shape the mixture into eight large patties.

  3. 3

    Heat a small amount of oil (approx. 1cm deep) in a wide, shallow pan on the stove.

  4. 4

    Add the salmon cakes in batches, cooking until golden on each side and turning carefully.

  5. 5

    Rest on a paper towel before serving.
    Serve with salad or vegies!

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