For the Salmon Cakes
14 oz wild salmon, skin off
1 cup red bell pepper, small diced
¾ cup celery, small diced
¼ cup scallion whites, small diced
4 Tbsp panko bread crumbs
2 Tbsp Siggi’s Plain Yogurt
For the tartar sauce
¼ cup mayonnaise
¼ cup Siggi’s plain yogurt
1 Tbsp capers, minced
1 Tbsp shallots, minced
1 Tbsp celery minced
1 Tbsp dill pickles, minced
1 Tbsp lemon juice
In a medium saute pan, add about 2 tablespoons of olive oil over medium heat. Add the bell pepper, celery and scallion, season with salt and pepper, and cook over medium heat until the vegetables are soft. Allow the vegetables to cool to room temperature.
While the vegetables are cooking, dice the salmon into very small pieces.
Once the vegetables are cool, in a medium mixing bowl combine the salmon, vegetables, bread crumbs and yogurt. Mix gently with a spatula and season with salt and pepper. Cover the bowl with plastic wrap, place in the refrigerator, and allow to chill for about 20 minutes for the mixture to firm up.
Meanwhile, in a small bowl combine the mayo, yogurt, capers, shallots, celery, pickles and lemon juice. Mix together and season with salt. Set aside.
Once the salmon mixture is chilled, divide it into 4 equal parts and gently shape into patties about 1in tall and 4in across.
Pre-heat a large saute pan on medium high heat and add about 2T of olive oil. Once the oil is almost smoking, place the salmon cakes in the pan. Cook for about 2 minutes per side. Serve with tartar sauce.