Whipped these up for Saturday morning brunch, in a jiffy. They are super easy and elegant enough to take center stage at Easter brunch (or your non denominational Sunday brunch party). I bought two 4 ounce packages of smoked salmon, but you could use leftover salmon or canned, too (would need to adjust salt accordingly). I served these with shredded sweet potato “hash browns,” but a lovely spring arugula salad or deviled eggs or these grain free herbed biscuits would be great, too.
Salmon Cakes (grain free, dairy free, can be made egg free)
- 2 four ounce packages of smoked salmon
- 2 eggs
- 3 slices organic bacon, cooked and chopped
- 2 tsp dijon mustard
- 1/4 cup or so sliced scallions or red onion
- salt & freshly cracked black pepper to taste.
Directions: Cook the bacon in a cast iron skillet; set aside to cool. Reserve bacon fat. Remove skin from salmon and feed to your dogs (or cats). Flake salmon into a bowl and add mustard, eggs and everything else. Stir to incorporate. Taste to adjust seasonings. Reheat bacon fat in skillet til medium-hot, then form small cakes and cook about 4 minutes per side until golden brown. Keep warm in 250 degree oven until ready to serve.
Makes 8-9 cakes. Serve with sour cream or honey mustard.
NOTE: I didn’t salt these at all because the bacon and salmon are salty enough, but if you don’t use smoked salmon, add salt to taste.
Instead of a cast iron skillet, you could use an eco-friendly nonstick griddle like I have. It’s an ecolution hydrolon water-based nonstick griddle, so it’s PFOA free. I love it!
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Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. In addition to her coaching practice, she offers courses to help you heal your gut and kick nagging digestive issues for good. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.