Cooking Instructions

• In a medium bowl, flake salmon into small pieces. Add scallions, parsley, cilantro and 1 ¼ cup of the bread crumbs. Mix together well, using your fingers works best to ensure that the mixture is well combined.
• In a separate bowl, blend beaten egg, mustard, mayonnaise and cayenne pepper with a wire wisk until smooth. Pour over salmon mixture and mix together well. Again using your fingers is the best way to mix all ingredients.
• Once mixed, scoop mixture out to form small patties. Dredge through the remaining 1 cup bread crumbs until coated.
• In a large skillet, heat olive oil over medium high heat. Add salmon cakes to skillet and cook until golden brown, 2-3 minutes per side. Cakes can also be frozen on a cookie sheet, then transferred to airtight freezer bags for later use.
• Top with Dijon sauce, your favorite aioli, or Bogle’s choice of a simple crème fraïche sauce. Enjoy!