Salmon Cakes

Soak the bread in cold water. Rinse the scallion, trim and chop finely. Blanch the tomatoes in boiling water, shock in ice water, drain, quarter, core and dice finely.

Sauté the scallion and tomatoes in the butter then let cool. Finely chop the salmon or process through a meat grinder coarsely.

Squeeze the excess water from the bread and mix with the scallion-tomato mixture, egg, egg yolk, cornstarch and salmon. Season with salt and pepper. Shape into 12 patties and coat in breadcrumbs.

Heat some oil in a large frying pan and sear the patties on both sides. Reduce the heat and cook until golden brown on both sides, around 3-5 minutes. 

Sprinkle the warm patties with parsley and serve on lettuce leaves, if desired. 

3) Salmon cakes fry

Heat some oil in a pan and the patties in portions on each side golden fry (3-5 min.), keep finished patties warm.