Salmon Cakes with Dilly Tartar Sauce



2 cups of cooked, flaked fish (such as salmon, trout, pickerel)

1 egg, beaten well (depending on how moist the fish is, you can add an extra egg if you need extra binding)

¼ cup panko bread crumbs, plus extra for coating

1 tsp garlic powder

2 tbsp finely chopped white onion, shallot or green onion

2 tbsp chopped fresh dill

1 tbsp SMAK DAB Mustard (any flavour will do!)

Squeeze of fresh lemon juice

Sea salt and pepper, to taste


Olive oil, for cooking



In a large bowl, combine all the ingredients above and fold together lightly. Once mixed, portion about 6 large patties (or 8 smaller ones) into disks, almost like a hockey puck. 


On a plate, sprinkle some panko bread crumbs and one at a time, add the disks and lightly pat with the bread crumbs so they’re lightly coated.


Preheat a frying pan on medium high heat and add about 3 tbsp of oil. Once the oil is hot, add the cakes and gently fry one side at a time until a deep golden brown. (About 3-4 minutes) Flip and repeat on the other side.


Serve warm with Dilly Tartar Sauce.



Dilly Tartar Sauce

 Combine in a bowl and serve with fish cakes.

 ½ recipe of Dilly Ranch Dip

Finely chopped dill pickles

Carly Minish