Ingredients:
(serves 2) A B Gf
- 8 oz. of raw salmon (skin removed)
- 1 egg
- 1/2 cup of ground walnuts*
- 1 stalk of celery
- 1/2 cup fresh Italian parsley
- grated rind of 1/2 lemon
- 1/4 tsp. salt
- Pepper to taste
Caper sauce:
- 3 Tbsp. homemade mayonnaise (see my recipe)
- 1 Tbsp. capers
- 2 tsp. lemon juice
- salt to taste
- 1 Tbsp. chopped fresh parsley
- 2 Tbsp. EVOO
- 1 Tbsp. water
Remove the skin from the salmon and mince the meat with a sharp knife. Chop finely the walnuts, the parsley and the celery stalk. Mix all these ingredients with egg, lemon rind, salt and pepper, and refrigerate for 1 hour. Mix the caper sauce in a small bowl.
Warm up the oven to 380 F. Form the cakes with the salmon mixture. Bake the cakes in a oiled baking dish for 20 minutes. Serve the cakes with the caper sauce.
* If you cannot use nuts, replace with two Tbsp. of corn flakes crumbs for crunchiness and add 1 Tbsp. of EVOO to prevent the cakes from becoming too dry.