Best 6 Smoked Salmon Cake Recipes

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Smoked salmon cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made with a combination of smoked salmon, potatoes, eggs, and seasonings, and can be cooked in a variety of ways. Whether you prefer to pan-fry them, bake them, or grill them, smoked salmon cakes are sure to be a hit with your family and friends. With endless possibilities, you can experiment with different ingredients and flavors to create your own unique smoked salmon cake recipe.

Let's cook with our recipes!

SMOKED SALMON CAKE



Smoked Salmon Cake image

Salmon cake combines traditional partners: Pumpernickel bread, smoked salmon, cream cheese, and cucumbers are "iced" with more cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

3 eight-ounce packages cream cheese, softened
1/2 cup finely chopped red onion
2 tablespoons capers, drained and chopped
2 tablespoons fresh dill, finely chopped, plus more for garnish
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 loaves pumpernickel bread, cut into 16 half-inch slices, with crusts
1 pound smoked salmon, thinly sliced
1 1/2 seedless cucumbers, thinly sliced into 1/8-inch slices, patted dry, plus more for decorating sides of cake
1/2 cup creme fraiche
2 1/2 ounces salmon roe
1 ounce black caviar
Lemon wedges, for garnish

Steps:

  • In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.
  • Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
  • Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.
  • Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.

SMOKED SALMON CREPE CAKE



Smoked Salmon Crepe Cake image

Crepes get vertical in this multilayered savory cake of smoked salmon and tangy herbed cream cheese. And since crepes can be tricky and tear, we've allowed for some extras-make the cake with the prettiest ones, then schmear the rest with your favorite jam, roll them up and eat them as a sweet snack.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

3 large eggs
1 cup all-purpose flour
1 1/4 cups whole milk
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted, plus more melted butter for the pan
1/2 pound cream cheese, at room temperature
2 tablespoons chopped capers
2 tablespoons chopped cornichons
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/2 cup cold heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/2 pound very thinly sliced gravlax, Scottish smoked salmon or nova, separated and gently torn into 1- or 2-inch pieces
2 tablespoons fresh lemon juice
1/2 cup finely chopped red onion
3 large eggs, hard-boiled, peeled and grated on the smallest holes of a box grater (about 1 1/4 cups grated egg)

Steps:

  • For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
  • Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
  • For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
  • To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
  • To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.

SALMON CAKES II



Salmon Cakes II image

Cheddar cheese and parsley add to the color and taste of these flavorful patties. My neighbor tried them and has been passing around the recipe ever since!

Provided by JEANIE BEAN

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
½ cup fresh bread crumbs
1 tablespoon Worcestershire sauce
⅛ teaspoon hot pepper sauce
¼ teaspoon ground black pepper
¼ cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
¼ cup butter
3 tablespoons olive oil

Steps:

  • Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
  • In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.

Nutrition Facts : Calories 490 calories, Carbohydrate 15.7 g, Cholesterol 136.3 mg, Fat 33.7 g, Fiber 1.1 g, Protein 30.1 g, SaturatedFat 12.4 g, Sodium 659 mg, Sugar 2.3 g

EASY SMOKED SALMON



Easy Smoked Salmon image

A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. -Norma Fell, Boyne City, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 6

1 salmon fillet (about 2 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1 to 2 tablespoons liquid smoke
Optional: Capers and lemon slices

Steps:

  • Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 324mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

SMOKED SALMON FISH CAKES



Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories     < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

  • Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
  • Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
  • Divide mixture into eight portions and form into balls.
  • Flatten each ball to about 1 inch thick.
  • Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
  • Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
  • You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 14 servings.

Number Of Ingredients 12

3 tablespoons dry bread crumbs
5 tablespoons grated Parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon pepper
4 eggs
5 ounces smoked salmon, diced
1/2 cup shredded Swiss cheese
Assorted crackers

Steps:

  • Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

Tips:

  • To ensure your smoked salmon cakes are cooked evenly, make sure the patties are uniform in size and thickness.
  • Use a large skillet or griddle to cook the cakes in batches, giving them enough space to brown properly.
  • If the cakes are browning too quickly, reduce the heat and continue cooking until they are cooked through.
  • Serve the cakes immediately with your favorite accompaniments, such as lemon wedges, tartar sauce, or aioli.

Conclusion:

Smoked salmon cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are packed with flavor and nutrients, making them a healthy and satisfying meal option. With the tips provided in this article, you can easily create delicious smoked salmon cakes at home. Experiment with different ingredients and flavors to find your perfect combination. Whether you serve them with a simple lemon wedge or a creamy sauce, smoked salmon cakes are sure to be a hit with your family and friends.

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