Mini Salmon Cakes Recipe

Mini Salmon Cakes Recipe

Looking for an easy recipe that feels a little special? These Mini Salmon Cakes are just the thing. They’re tender on the inside, lightly golden on the outside, and full of bright, savory flavor. Whether you’re planning a casual lunch, setting out appetizers for guests, or stocking the freezer with something delicious for later, this is one of those recipes you’ll be glad to have on hand.

Made with salmon, onion, pepper, parsley, breadcrumbs, and a blend of Dijon mustard and Cherchies® Champagne Mustard, these mini salmon cakes come together with simple ingredients and big flavor. They’re finished with a creamy Lime Aioli made with garlic, fresh lime juice, and Cherchies® Chardonnay Lime & Cilantro Seasoning for a bright, zesty finish that pairs perfectly with the salmon.

One of the best things about this recipe is its flexibility. You can make it with fresh salmon fillet or canned salmon, prep the cakes ahead of time, freeze them for later, and bake or air fry them when you’re ready to serve. They’re easy enough for a weeknight and just right for entertaining too.

However you serve them, these Mini Salmon Cakes with Lime Aioli are an easy, flavorful recipe to keep on repeat. Thanks for stopping by! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using our favorite Cherchies® gourmet products.

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Salmon Cake Ingredients

• 2 lb fresh salmon fillet (or use canned wild-caught salmon, drained and flaked)

• 1 Tablespoon olive oil

• ¼ cup finely chopped red or green bell pepper (optional — for added crunch & color)

• 1 small onion, finely diced

• 2–3 TBSP chopped fresh parsley

• 1 large egg (or 2 egg whites), beaten

• 3 TBSP mayonnaise or Greek yogurt (*See Note)

• 2 Tablespoons Dijon mustard

• 2 Tablespoons Cherchies® Champagne Mustard

• ⅔ cup breadcrumbs (*See Note)

• 2 Tablespoons lime juice (plus zest, if you like more limey brightness)

• ½ tsp smoked paprika

• Salt and freshly cracked black pepper, to taste

• Olive oil (if pan-frying) or simply a parchment-lined baking sheet (if baking)

Spicy Lime Aioli Ingredients

• ½ cup Mayo (Greek yogurt. *See dairy-free option in notes)

• 1–2 TBSP fresh lime juice (adjust to taste)

• 1 clove of garlic, finely minced

• 1/4 tsp. Cherchies® Chardonnay Lime & Cilantro Seasoning

• Pepper to taste

Preparation

Preheat oven to 400°F (or heat a skillet with a bit of olive oil if frying). If using fresh salmon: bake until cooked, then flake. If using canned, drain and flake. Allow salmon to cool.

While the salmon cooks, sauté the onion and green pepper in a skillet over medium heat until the onion is translucent and the peppers are softened. Remove from heat and cool. (Forgot to photograph the onions and peppers this time. Sometimes we omit the peppers based on what we have at the moment.)

In a large bowl, combine flaked salmon, cooled onion and peppers, parsley, breadcrumbs, mayo, mustard, egg, lime juice & zest, paprika, salt, and pepper. Mix gently but thoroughly — you want a cohesive mixture that holds together when pressed.

Form into small balls (or mini-cakes), about 1 inch wide. (If mixture feels too loose, chill for 15–20 min or add a bit more binder (bread crumbs/almond flour). We used a small cookie dough scooper to keep the cake size uniform and then rolled them into balls. Bake on a parchment-lined sheet for 15–20 min until golden and firm.

Meanwhile, whisk together the dip ingredients (mayo, lime juice, garlic, Cherchies® Chardonnay Lime & Cilantro Seasoning, pepper).

Serve the salmon cakes warm with the spicy lime aioli on the side, and lime (or lemon) wedges for extra brightness.

Enjoy!

Why You’ll Love These Mini Salmon Cakes

These mini salmon cakes are:

• easy to make ahead

• freezer-friendly

• perfect for appetizers or light meals

• easy to make gluten-free or lower-carb

• delicious baked or air-fried

The combination of Cherchies® Champagne Mustard in the salmon cakes and Cherchies® Chardonnay Lime & Cilantro Seasoning in the aioli adds just the right balance of tangy, fresh flavor without overpowering the salmon.

Serving Ideas

Serve these Mini Salmon Cakes warm with the Lime Aioli on the side for dipping, or pair them with a simple salad, rice, or roasted vegetables for an easy meal. They also make a great addition to a brunch spread, lunch board, quinoa bowl, or party table.

*A Few Helpful Notes

• Fresh salmon works beautifully in this recipe, but canned salmon is a great shortcut if you need one. If using canned salmon, simply drain it well and skip the first baking step.

• For a gluten-free or lower-carb option, swap the breadcrumbs for almond meal. And if you like to plan ahead, these mini salmon cakes freeze well, making them a convenient option for busy days or last-minute entertaining.

• For a dairy-free option, substitute the Greek Yogurt for dairy-free yogurt.

• Substitute lemon juice for the lime juice if you prefer. We often substitute lemons for limes, depending on what we have on hand.

• If using an air fryer, cook the cakes at 400 for 8-10 minutes or until golden brown.

Adapted From Taste and See

Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).

Pork, Apples, and Sauerkraut Recipe

Pork, Apple, and Sauerkraut Recipe

Originally posted Jan 2020.

Happy New Year, everyone! Thank you for supporting us since 1978. It means the world to us! We are grateful for you, your ideas, recipes, inspirational stories, and your patronage. 

Tradition dictates that certain foods be served on New Year's Day to welcome the new year and bring good luck and good fortune into your home. One of the most popular culinary traditions is pork and sauerkraut.

In all honesty, this traditional New Year's combination repulsed me growing up. I remember my parents making pork and sauerkraut every New Year's Day. Every year I remember taking the teeniest, tiniest forkful (if you could call it a forkful, but rather a couple of strands of sauerkraut) to appease my parents so I did not miss out on "the good luck" about to be bestowed on me.

Now that I'm older and a mom (with a much better palate than in my youth), I try to continue the "bestowing of luck" tradition on New Year's and make meals my family will like. I adapted a recipe I found in an old cookbook for my slow cooker and used apples, onions, Champagne Mustard, pork, and sauerkraut. Then, I hoped for the best. 

As I thought, this recipe was a hit with my family and hopefully will be for your family. It is easy, delicious, and a great way to "bestow some luck and good fortune" this year and every year!

Here's wishing you a healthy and prosperous 2024!

Thanks for stopping by:) Comment below if you have tried this tasty New Year's dish. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 2 Tablespoons butter

• 1 (2-3 lb.) pork loin or roast

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp.) pepper

• 2 Tablespoons (Tbsp) Cherchies® Champagne Mustard

• 1 (32 oz.) package/ container sauerkraut

• 1 medium sweet onion, sliced

• 3 medium apples (we have tested with Granny Smith and Honey Crisp apples), peeled and sliced

• 1 Tablespoon (Tbsp) Worcestershire Sauce

• ** 1/2 cup water or apple cider (we tested with leftover champagne)

Preparation

Season all sides of the pork with Cherchies® Garlic Seasoning and pepper and set aside. Melt the butter in a large skillet on low, and add the onions, seasoning with a little more Garlic Seasoning, and cook until translucent. Remove the onions from the pan and add to the slow cooker. Next turn the heat to medium high and sear the pork on all sides, turning after a couple of minutes. Turn off heat. Place the pork on top of the onions. Spread the pork evenly with Cherchies® Champagne Mustard.

Place the apples on top of of the pork, followed by the sauerkraut, Worcestershire Sauce, and water (**See above).

Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender and pulls apart easily. Serve over mashed potatoes and with our Cranberry Spinach Salad Recipe for a complete meal.

Enjoy!

Blue Cheese Wedge Salad Recipe

Bleu Cheese Wedge Salad Recipe

Cook Time: 15 minutes

Difficulty: Easy

Serves 4

Prep Time: 20 minutes

Have you ever tried a recipe out of pure curiosity? The wedge salad, for example, an unassuming iceberg lettuce salad (that graced menus in the '50s and '60s), has made a resurgence on menus of fancy restaurants and steak houses EVERYWHERE. Why? I had to see what all the buzz was about for myself.

So why the popularity? One, it is easy to make. Ok, I get it. Honestly, the thought of eating a majestic cliff of iceberg lettuce instead of my preferred mixed greens or spinach seemed less than appealing, and you can imagine my hesitation.

Now, here is where the magic begins. Add to the iceberg mountain awaiting fresh juicy tomatoes, sweet tender shallots, crispy salty bacon (hello), clouds of tangy blue cheese, and drizzle it with a creamy homemade blue cheese dressing. Now, we're talking about a whole different taste sensation. The crispness of the salad melded together with the savory ingredients is a flavor party ready to explode in your mouth! Wow, was I surprised! I loved it!

If your curiosity is piqued and you have not tried this iconic salad, it is worth tantalizing your taste buds.  It makes for the perfect meal or hearty side dish. It is refreshing, colorful, and easy to make, the perfect blend of deliciousness. The homemade bleu cheese dressing (everything in moderation), made with Cherchies® Garlic Seasoning and Cherchies® Champagne Mustard, is the pièce de résistance of this dish. What are you waiting for?

Comment below and let us know if you made this majestic salad. We would love to hear from you!

Thanks for stopping by:) Comment below if you have tried this tasty salad. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Salad Ingredients

• Iceberg lettuce washed and cut into fourths

• 8 slices of bacon, cooked and coarsely chopped

• Tomatoes, coarsely chopped (could use halved cherry tomatoes)

• 1 shallot, finely chopped

• Blue Cheese, crumbled

• Blue Cheese Dressing (below)

• Dash of Cherchies® Garlic Seasoning

• Dash of ground pepper

• Chives, chopped (optional for garnish)

Blue Cheese Dressing (can be made ahead)

• 1/2 cup Mayonnaise

• 1/2 cup sour cream

• 1/2 cup buttermilk* (or 1/2 cup half and half + 1 Tablespoon (Tbsp.) white vinegar)

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) pepper

• 2 oz. good blue cheese, crumbled

• 1 Tablespoon (Tbsp.) Cherchies® Champagne Mustard

Preparation

Prepare the salad dressing by combining all the ingredients in a medium bowl. Set aside. (This dressing can be made at least a day ahead, as the flavors tend to marry if made in advance).

Chop the cooked bacon, tomatoes, shallot, and chives (optional) for the salad and set aside.

Rinse the lettuce in cool water and remove any outer leaves as necessary. With a sharp knife, cut the lettuce in half, then half again to create four halves. Arrange on individual plates or a platter. (For a fun party idea, make mini wedges for guests, cut them into smaller halves, and arrange them on a platter).

Sprinkle a dash of Cherchies® Garlic Seasoning and ground pepper (to taste) on the lettuce wedges. Next, add the salad dressing, tomatoes, bacon, blue cheese, shallots, and chives (optional) for garnish.

Serve and enjoy!