Comments on: Salmon Cakes with Spicy Yogurt Remoulade http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/ Cook. Eat. Travel. Grow. Fri, 30 Jul 2010 22:20:27 +0000 hourly 1 http://wordpress.org/?v=3.0 By: TheRoosterChick http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-134 TheRoosterChick Tue, 24 Nov 2009 01:35:18 +0000 http://formerchef.com/?p=545#comment-134 We love Salmon Cakes. This is one of my "Go-To" pantry meals. Will have to try your Remoulade, it sounds yummy. We love Salmon Cakes. This is one of my “Go-To” pantry meals. Will have to try your Remoulade, it sounds yummy.

]]> By: formerchef http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-133 formerchef Tue, 15 Sep 2009 23:04:43 +0000 http://formerchef.com/?p=545#comment-133 I'm glad you enjoyed them. I don't know about frezing leftover cakes. Possibly, if they are already cooked. I'm not sure I'd want to do it with raw egg in there. Also, I'm not sure what the texture would be like after freezing, thawing and (re) cooking. They might get soggy. I’m glad you enjoyed them. I don’t know about frezing leftover cakes. Possibly, if they are already cooked. I’m not sure I’d want to do it with raw egg in there. Also, I’m not sure what the texture would be like after freezing, thawing and (re) cooking. They might get soggy.

]]> By: ExperimentalCook http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-132 ExperimentalCook Tue, 15 Sep 2009 22:56:48 +0000 http://formerchef.com/?p=545#comment-132 I just made these and they are delicious. I browned both sides of the salmon cake because I like them to be crunchy. Also, I didn't have the ingredients to make the yogurt sauce so I used plain yogurt, dijon mustard and dill. I will definitely make this again. Do you think I can freeze the leftover cakes? I just made these and they are delicious. I browned both sides of the salmon cake because I like them to be crunchy. Also, I didn’t have the ingredients to make the yogurt sauce so I used plain yogurt, dijon mustard and dill. I will definitely make this again. Do you think I can freeze the leftover cakes?

]]> By: formerchef http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-131 formerchef Mon, 08 Jun 2009 05:21:53 +0000 http://formerchef.com/?p=545#comment-131 You're welcome! If you're going to add more egg, you may want to add a bit more breadcrumbs as well so it's not too wet. You’re welcome! If you’re going to add more egg, you may want to add a bit more breadcrumbs as well so it’s not too wet.

]]> By: Amnah http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-130 Amnah Mon, 08 Jun 2009 05:16:10 +0000 http://formerchef.com/?p=545#comment-130 How perfect to come across your post on foodgawker the same day I had made salmon. My husband had come home late and didn't eat and my two year old refused to touch it. So I tried your recipe yesterday. They were delicious! First time I make any kind of seafood cake. My daughter ate hers up and asked for more! I think I used too much salmon though because my cakes fell apart. I still have a lot of mix left so I think I'm going to try adding another egg. Thank you for sharing the recipe. So simple and sooo good. How perfect to come across your post on foodgawker the same day I had made salmon. My husband had come home late and didn’t eat and my two year old refused to touch it. So I tried your recipe yesterday. They were delicious! First time I make any kind of seafood cake. My daughter ate hers up and asked for more! I think I used too much salmon though because my cakes fell apart. I still have a lot of mix left so I think I’m going to try adding another egg. Thank you for sharing the recipe. So simple and sooo good.

]]> By: Kevin http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-129 Kevin Sat, 06 Jun 2009 18:48:58 +0000 http://formerchef.com/?p=545#comment-129 Those salmon cakes and yogurt sauce look really good together! They sound tasty! Those salmon cakes and yogurt sauce look really good together! They sound tasty!

]]> By: formerchef http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-128 formerchef Thu, 04 Jun 2009 21:24:34 +0000 http://formerchef.com/?p=545#comment-128 Thanks! I almost never have leftover fish, but I think I might start buying extra too. :-) I've seen recipes before with mayo and even used to make my crabcakes with a roux and 1/2 and 1/2, but I wanted something lighter that night. Thus, no mayo and the yogurt sauce instead of a tartar or traditional remoulade. The sauce was made on a whim, but I was so happy with the way it turned out, I know I'll make it again. Thanks! I almost never have leftover fish, but I think I might start buying extra too. :-)

I’ve seen recipes before with mayo and even used to make my crabcakes with a roux and 1/2 and 1/2, but I wanted something lighter that night. Thus, no mayo and the yogurt sauce instead of a tartar or traditional remoulade. The sauce was made on a whim, but I was so happy with the way it turned out, I know I’ll make it again.

]]> By: Madeline http://www.formerchef.com/2009/06/01/salmon-cakes-with-spicy-yogurt-remoulade/#comment-127 Madeline Thu, 04 Jun 2009 21:04:47 +0000 http://formerchef.com/?p=545#comment-127 I love salmon cakes. I always make extra fish just so I have leftovers for fish cakes. This is essentially the same recipe I use except I add a little mayonnaise to the mixture. I make a tartar sauce to go with the cakes but your Remoulade sounds so much better, especially with the capers. I love salmon cakes. I always make extra fish just so I have leftovers for fish cakes. This is essentially the same recipe I use except I add a little mayonnaise to the mixture. I make a tartar sauce to go with the cakes but your Remoulade sounds so much better, especially with the capers.

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