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Salmon cake in baguette, Vietnamese style (Bánh mì chả cá hồi)
Servings:
4
people
Author:
Steve Paris
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Ingredients
Pickled carrot and daikon
1
large daikon
1
large carrot
2
tsp
salt
2
tsp
sugar
1/2
cup
sugar
1
cup
warm water
1 1/4
cups
distilled white vinegar
Salmon cakes
400
g
salmon fillets
skin on
150
g
smoked salmon
1
Tbsp
mayonaise
2
eggs
1/2
tsp
salt
1
tsp
freshly ground black pepper
1
half lemon
juiced
1
Tbsp
breadcrumbs
1
onion
3
cloves
garlic
Green pepper mayo
3
Tbsp
mayo
1
Tbsp
green peppercorns
Other items
4
baguettes
1
cucumber
1
red chilli
1
bunch fresh coriander
Instructions
Pickled carrot and daikon
Julienne the carrot and daikon and place in a bowl.
Sprinkle the 2 tsp salt and 2 tsp sugar over the carrot and daikon. Toss well and set aside for 15 minutes.
Drain the carrot and daikon in a colander, and rinse under cold water. Allow to drain.
Combine vinegar, 1/2 cup sugar, and water in a bowl. Stir until the sugar is dissolved.
Add the carrot and daikon to the vinegar, cover and refrigerate for a couple of hours before using.
Salmon cakes
Finely chop the onion and garlic.
Sauté until soft and transparent.
Remove the salmon skins and set aside.
Set aside a third of the fresh and a third of the smoked salmon.
Coarsely chop the 2/3 rd of the salmon and add to a blender.
Add mayonnaise, salt, pepper, lemon juice, and sautéed onion and garlic to the blender.
Blend until smooth.
Finely chop the remaining salmon into 5x5mm pieces.
In a bowl, combine the blended and finely chopped salmon, eggs, and breadcrumbs.
Form into patties and set aside in the refrigerator for an hour.
Add some oil to a skillet over a medium high heat.
Brown the patties on both sides, 3 to 4 minutes per side.
Drain on paper towels.
Crispy salmon skin
Cut the salmon skin into 5 cm x 1cm strips.
Fry in a drizzle of oil until crispy.
Green pepper mayo
Crush the green peppercorns and combine with the mayo.
Construction
Slice the cucumber length ways into long flat strips
Finely dice the chilli into thin rounds
Remove stalks from the coriander
Slice open baguettes length wise
Smear on some green pepper mayo
Add salmon cakes
Top with cucumber slices, pickled carrot and daikon, coriander, and sliced chilli.
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