Smoked Salmon, Lox and Cakes
Smoked Salmon Spread
- 1 Lb. Smoked salmon or Trout (remove bones)
- 8 oz. Cream Cheese
- 1 C. Olive Oil Mayo or Regular Mayo
- 1 – 2oz. Chopped Fresh Chive or Green Onion
- 1 Tb Minced Garlic
- 1/2 tsp Paprika
Place all ingredients in a bowl and mix (electric mixer works best) until smooth enough to spread. To thin the mixture add more mayo.
Unalakleet River Lodge Shore Lunch Salmon Cakes
Don’t let the ingredient list intimidate you on this one. These are by far, the best salmon cakes I’ve ever eaten. Capt. Bob
- 2 Lbs. Salmon Fillet
- 3 Eggs
- 1/4 pound Cream Cheese
- 1 Cup Panko Japanese Bread Crumbs
- 1 Tbs. Dill
- 1/2 cup Heavy Cream
- 2 tsp. Lemon Juiced
- 1 tsp Old Bay seasoning
- 1 Tbs. Black Pepper
- 1 Tbs. Dijon Mustard
- 1/4 Cup Mayo
- 2 tsp. Salt
- 1 Scallion – fine chopped
- 1 Red Pepper – fine diced
- 1 small Red Onion – fine diced
- 2 Celery sticks – fine diced
- 1 tsp Lemon zest
- 1 tsp. Orange zest
Bake salmon at 350 degrees in oven until salmon is med-well (approx. 15-20 min) – do not overcook!
While salmon is baking, take heavy cream and diced vegetables including lemon zest and orange zest. Place in a small sauce pot and place on medium heat. Cook until vegetables are tender and cream is reduced by half. Set aside and cool.
In a large bowl – crack eggs and whip until they froth. Add Dijon mustard, mayo, and incorporate. Next add cream cheese to the mix (make sure the cream cheese is soft before adding). Fold in with spatula. Add all other spices to the mixture and set aside.
After cream/vegetable mixture and salmon cool to room temperature, add the de-boned salmon and cream/vegetable mix to the egg/spice mix. Mix thoroughly. Next add half of the bread crumbs into the mixture. Set aside the other half for dredging.
Finally, add the lemon juice for a little extra zing. Portion the mixture into 2-3 oz cakes and lay on parchment paper until ready to cook.
Heat iron or other non-stick skillet to a med-high heat. Not too Hot! place butter or oil of choice into pan. Take salmon cakes and coat lightly with remaining bread crumbs. Place cakes in skillet and cook for 2 min. each side or until golden brown.
Serve with tarter sauce or cocktail sauce and enjoy!
- 1 pound salmon fillet
- ½ cup white sugar
- ¼ cup coarse salt
- First up, check your fish for any pin bones. Those are the tiny bones along the thick side of the fish. Your salmon may not have any- mine didn’t! But if you do simply remove with tweezers or your hands if you are dexterous like that.
- Next up, mix your salt and sugar. Then simply cover the salmon completely on both sides in the mixture.
- Then cover your fish tightly with saran wrap. Cut a slit in one end where the fish juices can escape.
- Now we have to refrigerate the lox for curing! I put mine in a cake pan. Then covered it with my toaster pan and weigh it down with a bottle of olive oil. Any heavy object will do!
- Now you want to tilt the salmon curing contraption so the fish juices drain to one side. I used a sauce pan top to prop up one side of the pan.
- After 24 hours check on your salmon. It should start looking like lox and some of the fish juices should be piling up. Check on your salmon- if all the salt/sugar mixture is gone, reapply and rewrap. If there is still salt on the fish, no need to reapply. Drain the fish juices and put the lox back for another 24 hours.
- After 48 total hours unwrap the lox and wash it off well. The skin should peel off easily at this point. If it doesn’t, you can always filet it off with a sharp knife.
- Now just cut off small pieces against the grain on an angle and you’ve got lox!
- Serve on bagels with cream cheese, tomatoes, capers, red onion or whatever sounds good to you.