Sicilian Salmon Cakes with Truffle Olive Oil and Lemon

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

   Place the fresh salmon fillet on the prepared tray, season lightly with salt and pepper, and bake for 15-18 minutes until just cooked through. Remove from oven and let cool slightly.

3. 3

   Flake the cooked salmon into a large mixing bowl, removing any skin and bones.

4. 4

   Add the Italian seasoned breadcrumbs, grated Pecorino Romano cheese, chopped fresh dill, chopped green olives, lemon zest, and half of the lemon juice to the bowl with the salmon.

5. 5

   In a separate bowl, beat the eggs, then add them to the salmon mixture.

6. 6

   Add the crushed red pepper, salt, and black pepper to taste. Drizzle in 1 tablespoon of the Truffle Olive Oil.

7. 7

   Mix everything gently until well combined. If the mixture is too wet, add a bit more breadcrumbs; if too dry, add a splash of lemon juice or a little more beaten egg.

8. 8

   Shape the mixture into 8 equal-sized cakes, about 2 cm thick.

9. 9

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

10. 10

    Fry the salmon cakes in batches for 3-4 minutes per side, until golden brown and heated through. Add more oil if needed.

11. 11

    Remove the cakes to a plate lined with paper towels to drain excess oil.

12. 12

    Drizzle the remaining 1 tablespoon of Truffle Olive Oil and the rest of the lemon juice over the salmon cakes before serving.

13. 13

    Serve warm, garnished with extra dill and lemon wedges if desired.