Always buy wild salmon and avoid anything that is farm raised or that is labeled as “Atlantic Salmon”. You can assume that all salmon is farm raised unless labeled as “wild”. Farm raised salmon is usually fed a diet of genetically modified soybeans and is deficient in the good fats that wild salmon contain. Additionally, farm raised salmon usually contain food coloring to turn their skins pink as their diet is lacking in the rich foods that wild salmon normally eat. Treat yourself to some wild salmon and rest assured that you are eating a vital, energizing food!
- 1 lb cooked fresh wild salmon or 2 small cans (King Salmon is my favorite)
- 2 celery rib – minced
- 1 small red onion – minced
- ½ bunch dill or handful cilantro – minced
- 1 Tablespoon ground coriander
- 1/4 cup fresh parsley – diced
- ½ cup mayo (ideally homemade)
- 1 egg – beaten
- 1 cup sourdough or gluten-free breadcrumbs or almond flour
- 2 T fresh lemon juice
- 1 t Celtic sea salt
- ½ t ground white pepper
- 4 T ghee, coconut oil, palm oil or mixture of all
Crème fraîche Ingredients
- 1 cup crème fraîche or sour cream
- Juice and zest from 1 lemon
- 1 T capers
- 2 t fresh thyme or 1 t dried
- ¼ t salt
- Poach fresh fish and flake into large chunks or if using canned fish, drain well and place in medium size mixing bowl. Gently mix with celery, onion, herbs, mayo and ½ cup bread crumbs. Be careful not to break up salmon chunks too much. Carefully mix in egg, salt and pepper until mixture just clings together.
- Divide mixture into 8 portions and shape into fat, round cakes. Arrange on baking sheet lined with wax paper; cover with plastic wrap and chill at least 30 minutes (Can be refrigerated up to 24 hours). Put remaining breadcrumbs on plate and lightly dredge cakes. Heat the oil in a skillet over medium high heat until hot but not smoking. Gently lay chilled fishcakes in skillet; pan-fry until outsides are crisp and browned, 4-5 minutes per side. Serve hot with dollop of Crème Fraishe.
Preparing the Crème fraîche
- Mix all ingredients together and dollop on top of fish cakes.