Salmon cakes with tartar sauce from Cast-Iron Cooking: Recipes & Tips for Getting the Most Out of Your Cast-Iron Cookware (page 43) by Rachael Narins

  • capers
  • pickled gherkins
  • dill
  • lemons
  • mayonnaise
  • Worcestershire sauce
  • panko breadcrumbs
  • cooked salmon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 23, 2020

    Pretty good. I used a 14.5 ounce can of salmon which came to 1 cup and 1/3. I adjusted the cake filling ingredients accordingly. The mixture produced four cakes the size of most standard crab cakes. That worked well; husband ate two, I ate one and saved one for lunch. For the tartar sauce I substituted a 1/3 of a dill pickle for the gherkin. I would make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.