Smoked Salmon Cakes (Paleo)
Smoked salmon is one of my favorite ways to eat salmon! In my pre-paleo days, there was nothing more gratifying than a toasted bagel slathered with lashings of cream cheese and heaped with smoked salmon or lox! These days, I no longer eat bagels or cream cheese, but thankfully, smoked salmon still remains on the menu!
These smoked salmon cakes call for hot smoked salmon, this is where the smoking process actually ‘cooks’ the fish. It’s not quite as delicate or moist as salmon that has been cold smoked, but is perfect for making this salmon cake recipe. In the past, I've made salmon cakes many times, but was gifted a large amount of smoked salmon recently, hence this recipe was born! I was very happy with the way the recipe turned out and it was a big hit with the family!
If you are unable to get your hands on hot smoked salmon, ordinary canned pink salmon will do. Alternatively, try smoking your own salmon if you have a meat smoker, and let me know how it goes! I've been meaning to try this out for some time!
Smoked Salmon Cakes Ingredients:
1 to 1½ lbs smoked salmon (the hot smoked type) or 2x 14 oz cans of pink salmon, skin and bones removed
1 large sweet potato, cooked
¾ cup almond flour/meal
¼ cup finely chopped parsley (or use 1 tbsp if using dried)
1 tablespoon lemon juice
2 cloves garlic, minced finely
½ teaspoon Himalayan salt
½ teaspoon fresh ground black pepper
Pre-cook the sweet potato (this can be done in the microwave oven by piercing holes in the sweet potatoes and then cooking for 8-9 minutes until soft) and set aside to cool
In a small bowl, break up the smoked salmon with your hands into flakes. If you are using canned salmon, make sure to carefully separate the salmon by pulling it apart where it comes apart naturally. Gently scrape off the skin and bones with your hands.
Peel the skin off the cooled sweet potato and place in a large bowl, mashing it until all the large lumps are gone
Into the large bowl, add the almond flour, chopped parsley, chopped scallions, lemon juice, garlic, eggs, salt and pepper
Add the flaked salmon to the rest of the ingredients and combine thoroughly
Using a ½ cup measuring cup, scoop out evenly measured portions of the salmon mixture, placing each one on a baking pan lined with parchment paper. If necessary, use your hands to pat the salmon cakes into shape. Makes about six patties
Refrigerate the salmon cakes for about half an hour before baking
In the meantime, preheat the oven to 350° fahrenheit
Bake the salmon cakes for 20 to 25 minutes, until firm and starting to brown on the outside
Serve and enjoy!