Peppery Salmon Cakes

• 1 pound fresh salmon fillets, skin removed, cut into chunks
• 4 ounces smoked salmon or lox
• 1 egg
• 4 tablespoons creme fraiche,
• 2 tablespoons dijon mustard
• 1/2 cup cracker or bread crumbs
• 4 green onions, cut in small pieces
• 1 tablespoon lemon juice
• 2 tablespoons grated lemon rind
• 6 tablespoons green pepper jam
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons olive oil

1. Place fresh and smoked salmon in a food processor and chop briefly.
2. Remove to a large bowl. No need to clean the food processor.
3. Put in it 2 Tbsp of the creme fraiche, 2 Tbsp of the pepper jam, and all the ingredients down to (but not incuding) the butter and olive oil. Blend these ingredients together and then empty into the mixing bowl with the salmon. Mix well.
4. Form the mixture into small flat cakes, about 2 TBSP in each.
5. Heat oil and butter in a large skillet over medium heat. Carefully place salon cakes in pan and saute until browned, about 4 to 5 minutes. Carefully flip cakes and cook on other side until golden brown, about 4 minutes. Brush the tops with t2 more Tbsp of the pepper jam as they finish cooking.
6. Remove from pan to platter.
7. Serve on fresh greens topped with the remaining 2 Tbsp creme fraiche mixed with the remaining 2 Tbsp pepper jam and chopped cucumber (if desired).

salmon, salmon, egg, creme fraiche, mustard, bread crumbs, green onions, lemon juice, lemon rind, green pepper, salt, butter, olive oil

Taken from food52.com/recipes/4528-peppery-salmon-cakes (may not work)