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 - -
miso soybean paste - -
fresh lime juice - -
honey - -
Salmon Cakes
fresh salmon, cooked, flaked - -
panko bread crumbs, divided - -
gingerroot, minced - -
shallots, minced - -
eggs - -
fresh chives, finely chopped, divided - -
salt and pepper - -
butter - -
brioche rolls, split, toasted - -
Spicy Slaw - -


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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.