Appetizers

Salmon Cake Minis with Lemon-Dill Aioli

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Salmon Cake Minis with Lemon-Dill Aioli recipe

photo by:

kraft

time

prep:

20 min

total:

40 min

servings

total:

16 servings

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What You Need

1-1/3

cups KRAFT Real Mayo Mayonnaise, divided

egg

green onions, sliced

Tbsp. finely chopped fresh parsley

Tbsp. GREY POUPON Dijon Mustard

1/4

tsp. ground red pepper (cayenne)

Tbsp. zest and 1 Tbsp. juice from 1 lemon, divided

lb. cooked salmon fillet, flaked

cloves garlic, minced

Tbsp. chopped fresh dill

1-1/2

cups panko bread crumbs

Tbsp. butter, melted

Make It

HEAT oven to 400ºF.

MIX 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix remaining mayo, lemon zest, juice, garlic and dill. Refrigerate until ready to serve.

COMBINE panko crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.

BAKE 20 min. or until both sides are golden brown, turning after 10 min. Serve with sauce.