There is so much we love about this dish, made with smoked tinned salmon from our friends at Seed + Mill! The green tahini sauce is ‘lick the plate’ worthy and comes together in under a minute’s prep! You can make the sauce in advance and keep it in the fridge for up to three days. We made these salmon cakes with a couple of pantry staples and our Friday night leftovers……always love a double duty dish!
Fishwife Smoked Salmon
There is so much we love about this dish, made with smoked tinned salmon from our friends at Seed + Mill! The green tahini sauce is ‘lick the plate’ worthy and comes together in under a minute’s prep! You can make the sauce in advance and keep it in the fridge for up to three days. We made these salmon cakes with a couple of pantry staples and our Friday night leftovers……always love a double duty dish!
Fishwife Smoked Salmon
- • 2 tins of Fishwife Smoked Salmon
- • 1 cup chopped boiled potatoes (we happened to have roasted potatoes from the night before that we chopped into small pieces)
- • 1 cup farro cooked in vegetable stock (again, we used left over farrow from dinner the night before)
- • 2 eggs
- • ½ cup panko bread crumbs
- • Rind of 1 lemon
- • Pinch of salt and pepper
- • 2-3 tbs vegetable oil (or oil spray)
- • 1 c of mixed fresh green herbs (we used basil, mint and parsley, including stems)
- • Juice of ½ lemon
- • 1 c Organic Seed + Mill Tahini
- • 1 tbs hot honey (or use regular honey if you don’t want the spice, use maple syrup to make vegan)
- • ¼ c iced water
- • 1 tsp sea salt, pepper to taste
- For the fish cakes: Pre-heat oven to 400F. Mix salmon, potatoes, farro, eggs, salt and pepper in a bowl until well combined. The mix should remain chunky. Spread bread crumbs and lemon rind over a plate. Using damp hands, roll salmon mix into balls (approx 2 inch diameter) and gently roll in the breadcrumb mix until well coated. Place balls on parchment lined sheet pan. Gently press down on each ball so it forms more of a patty shape rather than a round ball. Mix should make approximately 8 cakes. Spray/drizzle each cake with vegetable oil and bake in oven for 30 mins, or until golden brown.
- For the tahini sauce While cakes are in the oven, prepare tahini sauce. Place herbs, honey, lemon juice, tahini, salt and pepper in a blender or food processor. Blend until smooth (it might appear a bit chunky at first). Slowly add iced water until the consistency is smooth. For a thicker consistency, add more tahini, for a thinner consistency, add more water.
- Serve cakes with a side dish of tahini sauce or swoosh the sauce over a large serving plate and place the cakes over the top. Garnish with extra herbs, cracked pepper and additional lemon rind!
Fishwife Smoked Salmon
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