Forrest, A Private Chef Lessons: Salmon Cakes With Ratios, Not Recipes
Breaking down a recipe into ratios can be as easy as 1,2,3.
Forrest, A Private Chef has another cooking lesson for us that may help you ditch that cookbook.
But just in case, he’s also provided us the recipe to his delicious salmon cakes below!
Or head to forrestaprivatechef.com to learn about Forrest’s new storefront in Traverse City called Forrest, A Food Studio. There you can get cooking demonstrations, take hands-on classes, rent space for an event and more.
- 1lb salmon, cooked
- 1, small egg
- 1 cup + 1/2 cup bread crumb
- 1 Tbls, shallot, minced
- 1 Tbls, dill
- 1 Tbls, lemon zest
- 2 Tbls, capers, chopped
- 1 tsp paprika
- 1 tsp salt
Thoroughly mix all of the ingredients together in a medium sized mixing bowl, except 1 cup of the bread crumbs.
Form the salmon mixture into palm sized round patties, about 3 inches round and one inch tall.
Using a large mixing bowl, add in the 1 cup bread crumbs and gently (but evenly) coat each salmon cake with the crumbs.
With a large saute pan on medium heat, cook the salmon cakes, using your preferred cooking oil.
Cook the salmon cakes for 4 minutes on each side.
Serve with your favorite sauce and a slice of lemon, enjoy!