| Heat
1 tbl of the olive oil in a frying pan over moderate heat. Add
the onion and sauté it for a few minutes, then add the red bell
pepper and salt and pepper to taste. Sauté for around 5 more
minutes. Stir frequently so that it doesn't burn.
In a
large bowl, separate the salmon with a fork until it is well
flaked. Add the parsley, dill and lemon juice, and stir until
blended. Next add the sautéed onion and bell pepper along
with the cream. Stir to mix.
Mix
in enough of the breadcrumbs to make the mixture bind together
in cakes. It shouldn't take too many, but don't be too stingy,
otherwise the fish cakes will fall apart in the pan.
Check
for salt and pepper, and add the hot pepper sauce to taste.
Heat
1 tbl oil in the frying pan. Form the salmon mixture into
cakes using your hands. The cakes should be about 2 1/2" to
3" diameter.
Fry
the salmon cakes for about 3 minutes each side. Press them
down gently with a spatula, if necessary. They should be browned
on both sides and slightly raggedy around the edges.
Serve
with yogurt-cucumber-dill sauce.
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