Mont Blanc Salmon Cake

Posted by Fassler Admin on

Recipe from Tri (Instagram @bakeandcookwith3)
Serves (no. of pax): 4 pax
Difficulty Level: Medium




300 gr

Frozen Salmon Shreds, thawed

1 Cup

Panko bread crumbs




Big red chilli, removed seeds, diced

Onion, diced

3 tbsp

Olive oil 

3 tbsp


1 tbsp

Worcestershire sauce

1 tbsp 

Dried Parsley

To taste

Sea salt + Black pepper



  1. Use a fork to separate the salmon shreds.
  2. Sprinkle it with some sea salt + black pepper.
  3. Heat up a pan and drizzle 1 tbsp olive oil.
  4. Pan fry the salmon shreds until the colour just turns opaque pinkish wihite (do not overcook them). Transfer them to a bowl to cool to room temperature.
  5. Use the same pan, stir fry the onion and red chilli till softened. Remove them from heat.
  6. In another bowl, beat the eggs and mix with bread crumbs, mayo, worcestershire sauce and parsley.
  7. Add the sauteed onion + chilli and the cooked salmon.
  8. Mix them well.
  9. Use your hands to shape them into patties (3 different sizes to build a ‘tower’).
  10. Heat up the pan, drizzle with 2 tbsp olive oil.
  11. Pan fry the patties for about 4 minutes on each side.
  12. Transfer them to a plate lined with a kitchen towel.

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