Warm Goat Cheese and Smoked Salmon Cakes

Provided by Urban Harvest, Arlington Heights, IL

4 ounces thinly sliced smoked salmon
2 ounces ( 1/2 cup) creamy goat cheese, softened
4 ounces reduced fat cream cheese, softened
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/4 cup plain bread crumbs
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme leaves
2 tablespoon olive oil, plus more for coating pan
2 tablespoons chopped fresh chives or flat-leaf parsley
Fresh watercress springs, cleaned and dried, for garnish

Coarsely chop salmon and place in a mixing bowl. Add goat cheese, cream cheese, lemon zest and lemon juice. Mix well to blend.

Shape into 12 patties and flatten slightly so they are about 2 inches in diameter. Chill cakes to firm for 15 minutes.

Combine bread crumbs, pepper and thyme and place on a dinner plate. Gently press salmon patties into crumbs on both sides. Place patties on another plate and cover and refrigerate for at least 30 minutes or up to 3 hours.

When ready to serve, heat 2 tablespoons oil, or enough to lightly coat bottom of large, heavy skillet over medium heat.

When hot, saute enough patties to fit comfortably in skillet for 1 to 2 minutes per side, just to heat. Do not overcook or cheese will start to melt.

Remove and loosely cover with aluminum foil. Repeat until all patties are cooked.

To serve, arrange two salmon patties each on six small plates. Sprinkle each serving with fresh chives or parsley; garnish each with sprig of watercress, if desired.
Serves 12.

Nutrition values per serving: 75 calories, 5 g fat, 3 g carbohydrates, trace fiber, 4 g protein, 10 mg cholesterol, 254 mg sodium.

To order please call us at
847-632-0860 or email Urban Harvest.