Easy Salmon Cakes on Labneh with Herb and Pomegranate Salad
Recipe and Photography by Lily Morello of @LilyBubbleTea
For the Salmon Cakes
3 tins of Smoked Kvarøy Arctic Salmon by Fishwife, drained
1 teaspoon + 1/3 cup extra virgin olive oil, divided
1 large shallot (about 1/2 cup), finely chopped
1 egg
1/2 cup panko breadcrumbs
1 tablespoon dill, chopped
2 teaspoon dijon mustard
1/4 teaspoon black pepper
Other Ingredients
1 1/2 cups labneh (or full-fat Greek yogurt)
2 tablespoons chives, finely chopped
2 teaspoons freshly-squeezed orange juice
1/4 teaspoon sugar
Pinch of salt
2 teaspoon extra virgin olive oil
1 – 1 1/2 cups soft herbs and greens (such as basil, mint, parsley, pea shoots, and cress)
1 tablespoon dill, coarsely chopped
1/2 cup pomegranate arils
freshly cracked black pepper, to taste
DIRECTIONS
For the Salmon Cakes:
If desired, remove the skin from the smoked salmon pieces (optional). Add to a large mixing bowl and use a fork to mash well into fine, homogeneous flakes.
Heat about 1 teaspoon olive oil in a small skillet. Add chopped shallot and sauté on medium-high heat until translucent and fragrant, about 2–3 minutes. Add to mixing bowl.
Beat egg well in a small bowl. Add panko breadcrumbs and mix to combine. Let sit until the egg is fully absorbed by the breadcrumbs and the breadcrumbs have softenedsoften slightly. Add to large mixing bowl, along with dill, mustard, and pepper. Mix ingredients well (hands recommended) until everything is evenly distributed and mixture holds its shape.
Divide mixture into 6 portions. Shape each portion into a round 2-inch disk. Chill shaped salmon cakes in the fridge for at least 15 minutes to firm.
To a large skillet, add about 1/3 cup of olive oil, or enough to generously coat the bottom. Heat on medium-low. Gently place the salmon cakes in the oil and allow to cook for 2–3 minutes, or until lightly browned, on one side. Carefully flip and cook the other side until lightly browned.
Serving suggestion:
Combine labneh and chives in a bowl and mix together. Set aside.
In a small mixing bowl, whisk together orange juice, sugar, and salt. Drizzle in 2 teaspoons olive oil while whisking vigorously. Add desired mixture of soft herbs and greens and toss to dress.
On a serving platter, spread the labneh and chive mixture to form a base. Top with cooked salmon cakes. Then, fill gaps with dressed herbs and greens. Sprinkle dill and pomegranate arils on top. Season with cracked black pepper.