Salmon Cakes

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Salmon Cakes

12 Ounces Fresh or Frozen Salmon Fillet, roasted
4 Ounces Smoked Salmon (Hot Smoked if you can find)
2 Eggs, Beaten
2 Teaspoons Whole Grain Mustard
Salt and Pepper to taste

In preparation to make the salmon cakes, roast the salmon in a 350 degrees oven until cooked through and cool completely.

In a mixing bowl, break up and flake together the roasted salmon and the smoked salmon. Add the eggs and seasonings and combine until well mixed. Form into approximate 2 ounce balls and press into patties. Sauté in a hot skillet with added oil until crisp on each side, 3 to 4 minutes per side. Serve hot with yogurt mustard sauce.

 Mustard Tarragon Sauce

 ½ Cup Non Fat Greek Yogurt
1 Tablespoon Whole Grain Mustard
½ Fresh Lemon, squeezed
1 Teaspoon Honey
Salt and Pepper to taste
Fresh Chopped Tarragon to taste

Mix all ingredients together and hold chilled until ready to serve.

Notes:
There are various species of salmon, some very expensive and some reasonably priced. Purchase what you can afford.
We served this with fresh arugula greens.
We replaced sour cream and whipping cream with yogurt to reduce calories and lighten the sauce.


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