Salmon Fish Cakes

Summary

Prep Time	35 mins
Cook Time	10 mins
Total Time	45 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

250 g salmon fillet (s)
1 small onion (s), finely chopped
2 small egg (s)
1 tablespoon herbs, mixed (chives, parsley, dill), fresh
1 teaspoon Dijon mustard
2 tablespoon, heaped breadcrumbs
Salt and pepper, from the mill
Chilli flakes
Olive oil or rapeseed oil for frying

For the dip: (yoghurt dip)

125 g yourt
1 tablespoon, heaped capers
1 squirt lemon juice
1 tablespoon, heaped herbs, mixed (chives, parsley, dill)
1 tablespoon tartar sauce or mayonnaise
1 pinch (s) salt
1 teaspoon pepper from the mill

For the set:

1 tablespoon lobster crab
1 tablespoon capers
some dill

Instructions

Chop the salmon fillet into small pieces.
Lightly sweat the finely chopped onion in olive oil.
Mix the fish, egg and mustard with the spices in a bowl. Add onion, chives, parsley and dill. Add just enough breadcrumbs to make a malleable mass. Shape the meatballs out of the mixture and fry them until golden brown on both sides with plenty of olive oil or rapeseed oil.
Mix the ingredients for the dip together.
Arrange meatballs on plates. Add the yogurt dip and garnish with the lobster crab, capers and a little dill.
I recommend warm Bavarian potato salad as a side dish.

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