Smoked Salmon Cakes Recipe
For the salmon cakes:
For the poblano crème fraîche:
- 1-pint heavy whipping cream
- 2 tbsp cultured buttermilk
- 1 poblano pepper
- 1 clove garlic, minced
- 2 tsp lemon juice
- salt and pepper, to taste
To make the Poblano Crème fraîche, combine the heavy cream and buttermilk in a plastic bottle or mason jar. Shake well for 10 seconds. Let sit at room temperature overnight. The next day the mixture will be thickened.
Place the poblano on the grill over direct high heat. Blacken on all sides. Place in a zip-top bag and allow to steam for 15 minutes. Remove from the bag. Remove the seeds and stem. Peel the skin off. Mince the remaining flesh.
Place the crème fraîche in a bowl. Add the minced poblano, garlic and lemon juice. Season with salt and pepper. Mix well.
Preheat your Kamado Joe Classic II to 225°F, set up for smoking/indirect grilling. Rub one tablespoon of House of Q Slow Smoke Gold Mustard Sauce over the flesh of the salmon. Season with lemon pepper and Cattleman’s Grill California Tri-tip Seasoning. Smoke the salmon directly on the second shelf of the cooker until the internal temperature reaches 140°F. Remove from the grill and cool. Break up the flesh of the salmon and discard the skin.
Remove the deflector plates and place a Kamado Joe Half Moon Soapstone in the cooker to preheat. Open up the airflow to increase the temperature to 425°F. Quarter the red potatoes. Toss in a small amount of olive oil and season with Cattleman’s Grill California Tri-tip Seasoning. Roast the potatoes in a Lodge 12” Cast Iron Skillet until tender. Remove from the grill.
In a large bowl, combine the salmon, potatoes, panko, mayo, red bell, onion, egg and remaining two tablespoons of House of Q Slow Smoke Gold Mustard Sauce and kosher salt. Mash together by hand and form into 6 patties.
Place a small amount of oil on the surface of the soapstone. Toast the salmon cakes on both sides until nicely browned. Remove from the grill and serve with the poblano crème fraîche.