Bright, herby salmon cakes topped with Roe Caviar, perfect for Mother's Day brunch. This dish features flavorful ingredients like panko bread crumbs, eggs, garlic, and fresh herbs, all combined to create delicious patties served with crème fraiche.
1: Slice shallots and add to a mason jar or airtight container.
2: Heat water, apple cider vinegar, sugar, and ½ tsp salt in a saucepan over medium heat until dissolved.
3: Allow brine to cool slightly, then pour over shallots, cover, and refrigerate overnight.
4: Preheat oven to 375°F.
5: Season salmon with salt and pepper and bake for 10 minutes.
6: Flake the salmon apart in a mixing bowl.
7: Combine eggs, yogurt, Dijon, and garlic in the bowl.
8: Fold in flaked salmon, panko, dill, chives, cayenne, and ½ tsp salt.
9: Form mixture into 2-inch patties and set on a parchment-lined baking sheet.
10: Heat olive oil in a skillet and cook patties until golden brown, about 3 minutes per side.
11: Remove from heat and top with crème fraiche, fresh chives, pickled shallots, and Roe Caviar.
