Herby Salmon Cakes with ROE

By Cacey Madden

Herby Salmon Cakes with ROE by Caitlin Jesson (@caitlinjesson)



  • Roe Caviar 
  • Crème Fraiche
  • 20 oz salmon
  • 1/2 cup panko bread crumbs 
  • 2 eggs
  • 1/4 cup greek yogurt
  • 4 garlic cloves, minced
  • 1 tbsp dijon mustard
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp chopped fresh dill, plus more for garnish
  • 2 tbsp chopped fresh chives, plus more for garnish
  • 2 large shallots, peeled and thinly sliced 
  • 1 tbsp olive oil 
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 tsp granulated sugar
  • 1/2 tsp whole peppercorns 



Note that you will need to make your pickled shallots a day in advance to allow them time to pickle overnight. Slice shallots and add to a mason jar or other airtight container. Heat water, apple cider vinegar, sugar and 1/2 tsp salt in a small sauce pan over medium heat. Stir well until both sugar and salt are dissolved. Allow brine to cool slightly then pour over shallots, cover with lid and leave in refrigerator overnight to pickle. 

To make salmon cakes, preheat oven to 375°F. Season salmon generously with salt and pepper and bake for 10 minutes to partially cook before making patties. Remove from oven and flake apart. 

In a large mixing bowl, combine eggs, yogurt, Dijon and garlic. Fold in flaked salmon, panko, dill, chives, cayenne, and 1/2 tsp salt. 

Form salmon mixture into 2 inch patties and set on a parchment lined baking sheet. Heat olive oil in a large skillet over medium heat and cook in batches until each side is lightly golden brown, about 3 minutes per side.

Remove from heat and allow to cool slightly before topping with a dollop of crème fraiche, fresh chives, pickled shallots and a spoonful of Roe Caviar on each salmon cake.