Salmon Cakes with Cucumber Relish

Created by Executive Chef
Classic Residence by Hyatt and The Plaza Companies
Serves 10

• 14 ounces Russet potato—peeled
• 4 pounds salmon—poached
• 5 ounces bread crumbs
• 5 ounces skim milk
• 1-3/4 ounces mustard—whole grain
• 1-1/2 ounces mayonnaise
• 3/4 ounce smoked salmon—minced
• 1/2 ounce capers—chopped
• 1-1/2 tablespoons fresh chives—chopped
• 1-1/2 tablespoons fresh dill—chopped
• 1 teaspoon black pepper—crushed

CUCUMBER RELISH:

• 5-1/2 ounces cucumber—diced
• 5-1/2 ounces tomato—concasse
• 2-3/4 ounces red onion—diced
• 4 teaspoons balsamic vinegar
• 1 tablespoon fresh cilantro—chopped
• 2 teaspoons olive oil

1. Simmer potatoes in water until tender.
2. Drain well, then place potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes.
3. Purée hot potatoes, using a food processor or food mill.
4. Allow potatoes to cool to room temperature.
5. Combine remaining salmon ingredients.
6. Form into cakes.
7. To prepare cucumber relish, toss all relish ingredients together and season with salt to taste.
8. Cook salmon cakes in a pre-heated nonstick skillet until golden brown on each side.
9. Serve on a bed of relish or, as an option, serve on a bed of mixed greens, and top with cucumber relish.