Miniature Salmon Cakes with Horseradish Caper Sauce
Makes about 1 ½ dozen miniature patties
1 1/4 pounds True North Atlantic salmon fillets, skinned
1/3 cup finely chopped onion
3 tablespoons light mayonnaise
1/2 teaspoon dried dill weed leaves
1/2 cup Italian bread crumbs
Salt and pepper to taste
Horseradish Caper Sauce (recipe follows)
1. Trim salmon, cut into 2-inch cubes; place in food processor or chop finely by hand. Add onion, mayonnaise, dill weed, breadcrumbs, mixing well. Season to taste will salt and pepper.
2. Shape salmon mixture into miniature patties.
3. Heat on-stick skillet, brown patties over high heat 1 minute. Lower heat, continue cooking few minutes; turn over, continue cooking 3 more minutes, or until salmon is done. Do not overcook. Serve with Horseradish Caper Sauce.
Horseradish Caper Sauce
1/4 cup light mayonnaise
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 teaspoon capers, drained
1. In small bowl, combine all ingredients. Refrigerate until serving.
Nutrition information per serving
Calories 212, Protein (g) 21, Carbohydrate (g) 10, Fat (g) 10, Calories from Fat (%) 41, Saturated Fat (g) 1, Dietary Fibre (g) 1, Cholesterol (mg) 55, Sodium (mg) 377. Diabetic Exchanges: 3 lean meat, 0.5 starch
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