Salmon Cakes with Cucumbers, Radish and Mustard Sauce
Rinse the salmon, pat dry, coarsely chop and transfer to a bowl. Rinse, trim and thinly slice the scallions. Add the scallions, egg dill and enough breadcrumbs to the salmon to make a cohesive mass. Season with salt, turmeric, 1-2 teaspoons lemon juice and pepper and shape into 4 large patties.
Heat the oil in a large skillet and saute the salmon cakes until golden brown, 2-3 minutes on each side.
Rinse the cucumber, cut off the ends, halve crosswise and thinly slice lengthwise. Rinse, clean and slice the radishes. Toss with the cucumber slices and sprinkle with the remaining lemon juice and grapeseed oil.
Stir together the milk, cream and mustard and season with salt.
Drain the salmon cakes on paper towels, mix the cucumbers and radishes with the mustard-cream and serve with the salmon cakes ganrished with parsley.