An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Summer Garden Parties- and a Recipe for Salmon Cakes

By on May 20, 2011, 5:45 pm in Menus, Recipes-Savory, Seasonal Celebrations | 3 comments

Salmon Cakes Close Up Fresh Salmon Cakes with Gribiche

Summer is almost here, and it’s the time we love to take our dining outdoors. I was recently asked by Jarlsberg USA to create a menu for an outdoor garden party, an opportunity which I, of course, jumped at.

Outdoor garden parties are great for many occasions- an at home wedding, a graduation or anniversary party, bridal or baby showers. They’re versatile.

This menu is versatile, too. My client and I started out thinking brunch, but really, it can travel into lunch, and even an early dinner meal with a bit of adapting.

I created a menu opening with canapés spread with a base of Snofrisk, a lovely cream cheese like product of Jarlsberg’s made with goat’s milk cheese and cow’s milk cream, covered with a thin slice of Jarlsberg and topped with various vegetables. The main event- a couple of tasty frittatas, Jarlsberg and Hazelnut Buttermilk Biscuits sandwiched with thinly sliced Black Forest Ham and Honey Mustard. And the star of the show- these wonderful Fresh Salmon Cakes. If you’re serving it for brunch, add the great Shiitake and Jarlsberg Stuffed French Toast from our last post. For lunch or dinner- add a wonderful salad or two. And for tea time or happy hour, make the biscuits minis and cut the frittatas into individual bites- circles, squares, diamonds- it’s your choice.

I’ll be sharing some of the other recipes over the next few weeks, so please come back and take a look. For now, I’ll start with these yummy (if I do say so myself) Fresh Salmon Cakes. Serve them with one of my favorites, Gribiche- a wonderful alternative to Tartar Sauce.


Fresh Salmon Cakes with Gribiche Sauce

  • 3 pounds salmon
  • 1/2 cup celery, fine dice
  • 1/4 cup, red onion, fine dice
  • 1/4 cup parsley, chopped
  • 2 tablespoons red bell pepper, fine dice
  • 2 tablespoons chives, snipped
  • 1 cup Panko breadcrumbs (alternatively use fresh breadcrumbs from French bread)
  • 1 egg
  • 1/2 cup mayonnaise
  • 1 teaspoon freshly ground white pepper
  • Salt to taste
  • Additional @3 cups for coating shaped cakes
  • Vegetable oil for frying cakes

1. Cut salmon into 1 inch chunks and place in the bowl of a food processor. Pulse the salmon a few times to chop coarsely- it should retain some texture.

2. Mix salmon with remaining ingredients in a large mixing bowl.

3. Pour additional Panko into a shallow dish. Shape salmon mixture into @ 2 1/2 inch cakes. Roll into the Panko to coat completely.

4. Heat @ 1/2 inch of oil in a large frying pan, until it sizzles slightly when a bit of liquid is dropped in it. Place several cakes in the pan, but do not crowd the cakes. Fry until golden brown on one side (about 2-3 minutes) then flip over and cut on the other side. Continue until all the cakes are fried. They may be held in a warm oven (about 200 degrees) while completing the frying. The pan may have to be wiped out between batches to remove bread crumbs.

Yield: @ 2 dozen 2 1/2 inch cakes

P.S. These are great served with a side of Roasted Asparagus- salmon and asparagus just seem to be made for each other.


Bon Appetit!

small pleasures catering



  1. Salmon Cakes looks very delicious. Your recipe is easy to understand as well. It is very helpful

    Avatar finger food catering

    May 22, 2011

  2. I love how deliciously varied your menu is – lovely!!!
    And how exciting to be working in Hawaii and being exposed to all that great weather and cuisine 🙂


    Avatar catering Philippines

    September 29, 2011

  3. @ Zonia- Thank you, but I am not working in Hawaii (wish I was), but rather supposedly sunny (but not so much today) Southern California.

    Avatar Gisele Perez

    September 29, 2011

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