By: Chef Cameron, Palau Aggressor II
Ingredients:
3 6oz. Cans of Wild Sockeye Salmon
4 oz. of Nova Lox Smoked Salmon
1 White Onion
1 English Cucumber
1 Red Bell Pepper
¼ Cup of Chopped Green Onion
¼ Cup of Chopped Parsley
2 Lemons (zest, and juice)
5 Egg Whites
1 Cup of Mayonnaise
Salt and Pepper
Bread Crumbs (optional)
Directions:
Drain canned salmon and place in large mixing bowl. Next, mince the smoked salmon, onion, red bell pepper, cucumber, and place in bowl. Add parsley, green onion, lemon zest, lemon juice, and mayonnaise and mix until combined. Place egg whites in a mixer or use a hand mixer and whip until stiff peaks are formed. When the egg whites are ready, fold them gently into the salmon mixture. Season with salt and pepper. Place in refrigerator for about 4 hours to chill thoroughly. Heat a non-stick pan to med-high heat and place a small amount of light oil, such as canola or soy oil in pan. Scoop salmon mixture with a small ice cream scooper or two table spoons and make round cakes in pan. Fry both sides until lightly brown and crispy. Place cakes on plate and top with Greek yogurt and a fennel frond. Please note that if your mixture is too loose, add a little bit of bread crumbs to bind it. I prefer not to use bread crumbs and like to keep the mixture light. Please enjoy and eat responsibly
