Makes approximately 8 2oz Cakes
For the Cakes:
1 7.5oz can Chinook & Company salmon
½ large shallot finely chopped
2 tablespoon olive oil
1 tablespoon of butter
¼ cup finely chopped fennel
¼ cup finely chopped apple, Fuji, Pink Lady or Gala
1 green onion, chopped
1 tablespoon mayonnaise
1 cup Panko breadcrumbs
½ teaspoon salt
½ teaspoon pepper
For the dipping sauce:
½ large shallot, sautéed
½ cup sour cream
½ cup Greek yogurt
1 tablespoon jarred horseradish cream
Salt and freshly ground pepper to taste
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add shallot and a small pinch of salt and sauté, stirring often until slightly soften and translucent, about 3 minutes. Remove half of the sautéed shallot from pan and set aside for the dipping sauce. Add fennel and apple to the skillet with the shallots and sauté mixture for about 3 more minutes. Remove mixture from the heat and allow to cool completely.
Combine the next seven ingredients in a bowl and add cooled shallot, fennel and apple mixture. Mix to combine and place in fridge for mixture to set for 30 minutes.
Meanwhile make the dipping sauce. Combine all the ingredients together in a bowl and mix, season with salt and pepper to taste and place in fridge until ready to serve. Can be make 1 day ahead.
Remove salmon cake mixture from the fridge and form 8 patties. Heat remaining olive oil and butter in a heavy bottom skillet over medium heat, add salmon cakes and cook until golden, 2-3 minutes per side (depending on the size of you skillet, this may be done in batches, changing out oil and butter and wiping out skillet in between) Set on paper towel to drain. Serve immediately or at room temperature.