Ingredients:

  • 425 g Canned Pink or Red Salmon, drained well
  • 100 g Panko breadcrumbs, divided
  • 1 Large Egg, lightly beaten
  • 30 ml Mayonnaise (full fat)
  • 5 ml Dijon Mustard
  • 5 g Fresh Dill, finely chopped (for cakes)
  • 5 g Capers, rinsed and chopped
  • Zest of 1 medium Lemon
  • 5 ml Fine Sea Salt (for cakes)
  • Pinch of Black Pepper (for cakes)
  • 60 ml High-heat neutral oil (for frying)
  • 240 g All-purpose flour
  • 10 g Baking Powder
  • 5 ml Fine Sea Salt (for waffles)
  • 30 g Granulated Sugar (optional)
  • 475 ml Buttermilk (lukewarm)
  • 2 Large Eggs, separated (yolks and whites)
  • 85 g Unsalted Butter, melted and slightly cooled
  • 5 g Fresh Dill, finely chopped (for waffles)
  • 5 g Fresh Chives, finely snipped
  • 120 ml Crème Fraîche (or full-fat Greek yogurt)
  • 15 ml Fresh Lemon Juice
  • 5 ml Fine Sea Salt (for sauce)
  • Pinch of Black Pepper (for sauce)
  • Fresh Dill sprigs, for garnish

Instructions:

  1. Drain Salmon: Ensure the canned salmon is thoroughly drained and lightly flaked into a medium bowl. Remove any skin or bones if present.
  2. Mix Filling: Add the beaten egg, mayonnaise, Dijon mustard, capers, lemon zest, salt, pepper, and ½ cup of Panko breadcrumbs to the salmon. Mix gently with a fork until just combined; do not overmix.
  3. Form Cakes: Divide the mixture into 8 equal portions. Lightly wet your hands and form the mixture into small, neat patties (about 2 cm thick).
  4. Coat and Chill: Place the remaining ½ cup of Panko breadcrumbs in a shallow dish. Dredge each salmon cake thoroughly. Arrange the cakes on a baking sheet and chill in the refrigerator for at least 30 minutes.
  5. Make Sauce: In a small bowl, combine the crème fraîche, lemon juice, salt, and pepper. Whisk until smooth. Cover and chill.
  6. Whisk Dry Ingredients (Waffles): In a large bowl, combine the flour, baking powder, salt, and sugar (if using).
  7. Combine Wet Ingredients & Herbs: In a separate medium bowl, whisk together the buttermilk and egg yolks. Stir in the melted butter, fresh dill, and chives.
  8. Combine Batters: Pour the wet mixture into the dry ingredients. Whisk only until just combined; do not overmix.
  9. Whip Egg Whites: In a clean, separate bowl, whisk the two egg whites until stiff peaks form.
  10. Fold: Gently fold the stiff egg whites into the waffle batter in two additions. The batter should be light and airy. Set aside.
  11. Cook Salmon Cakes: Heat the neutral oil in a non-stick frying pan over medium heat. Carefully place the chilled salmon cakes in the pan (work in batches if necessary).
  12. Pan Fry: Cook for 3–4 minutes per side, until deeply golden brown and crispy and heated through. Place the cooked cakes on a wire rack to drain excess oil.
  13. Cook Waffles: Preheat and lightly grease your waffle iron. Ladle the batter into the iron and cook until the waffle is golden brown and crisp (usually 4–6 minutes).
  14. Serve: Place one savoury waffle on each plate. Top immediately with two hot salmon cakes. Drizzle generously with the Lemon Crème Fraîche Sauce, and garnish with extra fresh dill.