Ginger-Salmon Cake Sandwich with Miso Cream & Spicy Slaw

Ginger-Salmon Cake Sandwich with Miso Cream & Spicy Slaw
24 servings


Ingredients Weights Measures
Miso Cream Cheese
PHILADELPHIA Original Cream Cheese, softened 15 oz. -
miso soybean paste 2-1/2 oz. 1/3 cup
fresh lime juice 2-1/2 oz. 1/3 cup
honey - 2-1/2 tsp.
Salmon Cakes
fresh salmon, cooked, flaked 3 lb. + 8 oz. 2-1/2 qt.
panko bread crumbs, divided 12-1/2 oz. 1 qt. + 1-2/3 cups
gingerroot, minced 10 oz. 1-2/3 cups
shallots, minced 7-1/2 oz. 1-1/4 cups
eggs 10 fl oz 5 each
fresh chives, finely chopped, divided 1 oz. 3/4 cup
salt and pepper - to taste
butter 5 oz. 2/3 cup
brioche rolls, split, toasted - 24 each
Spicy Slaw - 1-1/2 qt.


MISO Cream Cheese: Mix all ingredients.

SALMON Cakes: Mix salmon, 3-1/3 cups of the panko crumbs (or 2/3 cup for trial recipe), ginger, shallots, eggs, chives, salt and pepper. Shape into 24 patties (or into 5 patties for trial recipe), using about 4 oz. for each. Coat with remaining crumbs.

FOR each serving: Melt 1-1/2 tsp. butter in skillet on medium heat. Add 1 salmon patty; cook 1 to 2 min. on each side or until golden brown on both sides. Fill 1 roll with Salmon Cake, 1/2 oz. Miso Cream Cheese and 1/4 cup Spicy Slaw.

Kraft Kitchens Tips

Serving Suggestion
To serve as appetizer, omit rolls. Place 1 fritter on plate; top with 1/2 oz. Miso Cream Cheese. Serve with 1/4 cup Spicy Slaw on the side.
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