Mini Pink Salmon Cake Stacks with Basil Creme Fraiche

Preparation

1. Step 1 Prepare the basil creme fraiche

   In a small mixing bowl, combine the mayonnaise, garlic powder, creme fraiche, chives, parsley, basil and salt and pepper to taste. Mix until all the ingredients are well incorporated. Cover and place in fridge until ready to assemble the stacks.

2. Step 2 Prepare the salmon cake mixture

   Add the salmon to a medium mixing bowl and flake apart with a fork, removing any skin or bones. Add the onion, bell pepper, egg, panko, and salt and pepper to taste. Using a rubber spatula, mix until everything is well incorporated.

3. Step 3 Form the mini salmon cakes

   Use your hands to form some of the salmon cake mixture into a golf ball size. Gently flatten it with your palms till it’s a 2 ½-inch diameter patty. Place on a tray and repeat with remaining mixture.

4. Step 4 Fry the salmon cakes

   In a large heavy-bottomed skillet, heat the oil over medium-high. When oil begins to shimmer, gently place the mini salmon cakes into the pan using a fish spatula, being careful not to crowd the pan. You may have to cook them in two batches. Fry until golden brown, about 2 minutes. Gently flip with the fish spatula and fry till the other side is golden brown, about 2 minutes. Place mini salmon cakes onto a wire cooling rack set over paper towels. Let cool.

5. Step 5 Assemble the salmon stacks, plate and serve

   Line a serving plate with whole pieces of lettuce and set aside. Create a stack of 3 or 4 salmon cakes with creme fraiche spread between each cake. Stick a long toothpick or wooden skewer through the stack. Place on the plate of lettuce with lemon slices.  Repeat with remaining ingredients. Serve immediately or store cakes in an airtight container overnight.

   Serving suggestion: serve alongside roasted fingerling potatoes for dipping in the leftover creme fraiche.