Ingredients
Salmon cakes:
800g salmon fillet
6 tbsp olive oil
¼ tsp black pepper
¾ tsp salt
1 large shallot minced
1 cup crushed crackers
130g FAGE Total yoghurt
1 large egg lightly beaten
2 tbsp chopped chives
2 tbsp chopped dill
2 tsp Dijon mustard
1 tsp lemon zest
½ tsp smoked paprika
Spicy Yogurt Sauce:
230g FAGE Total yoghurt
¼ cup sweet chili sauce
2 tsp sriracha
½ lime juiced
Optional Toppings:
Pickled red onions, chives, dill
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Steps
- Preheat oven - 200 degrees Line a baking sheet with foil or parchment paper
- In a medium bowl make the yogurt sauce by combining yogurt chili sauce sriracha and lime juice Set aside in the refrigerator until ready to serve
- In a frying pan, heat 2 tablespoons of olive oil and cook shallots until translucent. Set aside.
- In a large bowl combine flaked salmon shallot crackers yogurt egg chives dill mustard lemon zest and paprika and mix until well combined
- Serve immediately with yogurt sauce and top with pickled red onions chives and dill
