Créé avec l’IA
Sicilian Salmon Cakes with Truffle Olive Oil and Lemon
40 min 548 kcal par portion Moyen
Ingrédients
4 Portions
- fresh salmon fillet600 g
- Italian seasoned breadcrumbs80 g
- large eggs2 pieces
- grated Pecorino Romano cheese30 g
- chopped fresh dill2 tbsp
- chopped green olives1 tbsp
- lemon, juiced and zested1 piece
- Truffle Olive Oil2 tbsp
- olive oil (for frying)1 tbsp
- crushed red pepper1 tsp
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- 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
Flake the cooked salmon into a large mixing bowl, removing any skin and bones.
- 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
In a separate bowl, beat the eggs, then add them to the salmon mixture.
- 6
Add the crushed red pepper, salt, and black pepper to taste. Drizzle in 1 tablespoon of the Truffle Olive Oil.
- 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
Shape the mixture into 8 equal-sized cakes, about 2 cm thick.
