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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