| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 small jar artichokes, drained and chopped
- 1 cup mayonnaise
- 2 tablespoons chopped cornichons
- 1 tablespoon chopped capers (rinsed and drained)
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onions
- 1/4 cup finely diced red bell peppers
- 2 tablespoons minced freshly parsley
- Two 14.75-ounce cans boneless, skinless salmon
- 2/3 cup cracker crumbs (I like Ritz)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
- For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan — I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.
- Transfer to a serving platter and serve with the tartar sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 931 |
| Total Fat | 74 g |
| Saturated Fat | 12 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 52 g |
| Cholesterol | 239 mg |
| Sodium | 1410 mg |
Reviews
My go to Tartar Sauce for all my seafood cakes, and fish fry.
Epic fail!- 1 small jar cornichon pickles?- well,- one small jar up here is15 ozs. . You are on a t.v. cooking show and you cannot be bothered to actually measure?- What a joke!
So easy and delicious!
Great! Made them bite size and had as appetizers! They were a big hit!! Awesome sauce, will also have with shrimp!
For trying to eat salmon, which to me is very fishy tasting, this is a great recipe and one my family eats.
This sauce is outstanding. I did not have a cornichon so I used a sweet pickle. Yummy!!!!
This is the Best Tartar Sauce Ever!
The salmon cakes were great but the Artichoke Tartar sauce is so delicious!!!
Could you sub yogurt for mayo?
Best salmon cakes EVER! I tweeked this a bit, adding chopped pepper rings and more sautéed chopped veg, another egg and a bit more mayo/Dijon and bread crumbs. Had them for dinner, just had one for breakfast w/an egg and will probably have for dinner again tonight. Love em’! Love Katie Lee!