Recipe: Salmon Cakes and Lemon Bread Pudding

I love lemons. Lemons freshen up any meal, an ideal contribution to any summer dish. These salmon cakes are another ideal recipe to prepare during the week. Quick, easy, and delicious.


Salmon Cakes

Ingredients (Serves 5; 11 cakes)

  • 2 pounds yukon gold potatoes
  • 1 1/4 pounds of salmon
  • 1 organic lemon (juice and zest)
  • 3 tbsp organic mayonnaise
  • 2 organic spring onions (thinly chopped)
  • 1 organic free range egg
  • organic all purpose flour (for dusting)
  • 2 tbsp olive oil
  • salt and pepper
  1. Place the potatoes in a pan with salted water, place on the stove and heat to a boil
  2. Boil the potatoes until a knife can easily go through, once the potatoes are cooked pour out the water and using a potato masher mash them until smooth and season with salt, pepper, and olive oil. Leave aside to cool
  3. Steam the salmon, or use leftover grilled salmon. Break it apart with a fork in a bowl and leave to cool
  4. Combine the mashed potatoes, salmon, egg, spring onions, mayonnaise, lemon juice and zest in a large bowl. Mix all the ingredients well
  5. Dust your hands with flour and form 11 cakes
  6. Put the salmon cakes in the fridge for at least 15 minutes.
  7. Cook the salmon cakes on a skillet with a little olive oil on medium-low heat. You don’t want them to cook to quickly or the center will be mushy. Cook them for about 5 minutes each side, allowing them to cook through in the process

I borrowed this recipe from, you can find the original here: I did change the recipe to make them more similar to crab cakes.

Lemon Bread Pudding

Ingredients (Serves 8 )

  • 1 french baguette
  • 3 whole large eggs
  • 3 large egg yolks
  • 1 cup sugar plus more for sprinkling
  • 2 tablespoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 cups heavy cream
  1. Preheat oven to 325°F with rack in middle.
  2. Put thinly sliced bread in a 3-qt flameproof shallow baking dish .
  3. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute. Whisk in zest, lemon juice, and 4 cups cream and pour over bread. Press down with a spatula to help bread soak up some of custard.
  4. Sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
  5. Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).

I also borrowed this recipe, this time from Gourmet magazine. I’ve never made bread pudding before and wanted to make sure I got it right the first time. The baguette nicely balances the sweetness of the custard, and the lemon flavor goes well with any summer-time berries. I will be experimenting with different flavours in the future!

  1. I love the salmon cake recipe. It’s healthy and my family will love it.

      • andresrcastello
      • June 5th, 2010

      I hope you try it out! My family loved it, good thing I made extra!

  2. These look so yummy!

      • andresrcastello
      • June 11th, 2010

      Thanks! : D

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