If you're looking for an easy, impressive, make-ahead appetizer you need look no further! These salmon cakes were a hit a few weeks ago at our seafood "themed" dinner – both from my perspective of making them and our guests perspective of eating them.
Honestly, I really just can't think of a better appetizer to make when you're looking to spare day-of cooking time so you can actually engage with your guests. I made both the cakes and the dip the day before. Then, just before everyone was set to arrive, I threw the cakes back in the oven to warm up and voilà!
For the cakes
2 c. shredded zucchini (about 2 medium zucchinis)
1/4 c. red onion, very finely diced
1 c. Panko crumbs
1 T. Dijon mustard
1 T. mayonnaise
1/2 c. grated Parmigiano Reggiano
1 t. chili flakes
1/2 t. sea salt
100 grams smoked salmon, chopped
For the Lemon Dill Dip
3/4 c. Greek yogurt
2 T. yellow mustard
2 T. mayonnaise
1 T. fresh dill, chopped
1 T. lemon juice
1 garlic clove, minced
pepper, to taste
For the cakes
1. Heat your oven to 400 degrees F. Spray a baking sheet with Pam or grease with butter/Crisco.
2. Shred the zucchinis using a food processor. Place the zucchini in a colander lined with a tea towel and let sit.
3. While the zucchini is draining, mix all the remaining ingredients for the cakes in a large bowl.
4. Make sure the zucchini is heavily drained of water by twisting up the tea towel and squeezing the contents. When drained, add to cake mixture and combine.
5. Using your hands, form small patties (about 1-1.5 inch rounds) and place on the greased baking sheet. Make sure you firmly press the mix together so no cracking or crumbing occurs while they bake.
6. Bake for 8 minutes. Remove from oven, flip, and bake another 6 minutes or until lightly brown. Remove from oven and transfer to a wire rack to cool.
For the dip
1. In a medium-sized bowl, mix together Greek yogurt, yellow mustard, mayo, lemon juice, and minced garlic. Gently fold in fresh dill. Pepper to taste, if desired.
(Recipe via Flavour and Savour.)