Salmon Cakes with Cucumber, Radish and Litehouse Opa Feta Dill yogurt dressing by Chef Jill Davie.
2 lbs. boneless, skinless salmon filets
2 Tbsp. Dijon mustard
1 jalapeno, seeded and minced
½ lemon, juiced
½ tsp. freshly ground black pepper
Cooking oil, as needed
3 Persian cucumbers
2 Tbsp. Litehouse® Instantly Fresh Parsley
2 Tbsp. Litehouse® Instantly Fresh Chives
1 hothouse cucumber, halved and seeded
3 red radishes
1 cup arugula leaves
1 cup Litehouse® OPA Feta Dill
Cut half of the salmon filets into small chunks, about the size of a nickel. Use a food processor to puse the remaining salmon until smooth.
In a medium sized mixing bowl, mix together the salmon, Litehouse® freeze dried herbs, Dijon mustard, jalapeno, lemon juice and black pepper. Divide the mixture into 12 equal sized portions. Use your hands, preferably with gloves, to form each portion into a patty. Place the patties on a plate and refrigerate for at least 1 hour before cooking.
Use a mandolin or knife to thinly slice the Persian cucumbers and radishes into rounds.
For Hothouse Cucumbers, cut into half moons. Place them in a bowl and toss with ½ cup of Litehouse® Opa Greek Feta and Dill yogurt. Keep cool until serving time.
Place a medium sized pan over medium heat and lightly coat with oil. Working in batches, cook the patties for 5 minutes on each side.
Before serving, add the arugula leaves together to the cucumber and radish salad and toss gently. Serve the cakes alongside the salad with the remaining Litehouse® Opa Greek Feta and Dill yogurt.