Baked Salmon Puffs with Sriracha Remoulade
Baked Salmon Puffs are a heart-healthy meal that I have served for Mother's Day, special occasions, and celebrations for years. The cooked puffs can be served as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd. Enjoy with a glass of cold bubbly Prosecco.
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Servings: 4 people
Equipment
- 1 small muffin tin or Stella Tray by The Oyster Bed
Ingredients
For the Topping
- ½ cup panko crumbs
- 1 tablespoon chopped parsley
- ⅓ cup parmesan cheese
For the Remoulade
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon mild pepper ring juice
- 2 teaspoon sriracha
- 1 clove garlic minced
- 1 tablespoon mayonnaise
- 1 teaspoon hot sauce
For the Salmon
- 18 ounces wild-caught canned salmon drained liquid reserved
- 2 eggs slightly beaten
- ⅓ cup flour
- 1 teaspoon hot sauce
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 heaping teaspoon baking powder
- 1 teaspoon olive oil
Instructions
- Preheat oven to 400 degrees F.
- Place a heavy cupcake tin into the oven and heat until ready to make the puffs. I used my beautiful Stella Oyster Tray by The Oyster Company. http://theoysterbedcompany.com
For the Topping
- In a small bowl combine Panko crumb, parmesan cheese, and chopped parsley. Stir to combine and set aside.
- For the Remoulade
- Mix all the ingredients and cover with plastic wrap until ready to serve
For the Salmon
- Drain salmon liquid into a small bowl and reserve for later
- mix salmon, eggs, flour, hot sauce, salt, and pepper in a medium bowl
- Measure ⅓ cup of reserved liquid and discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine.
- Use oven mitts to remove the heated Stella Oyster Tray from the oven and brush olive oil lightly into each oyster-shaped depression
- Spoon even amounts of the salmon mixture into each depression.
- Sprinkle 1 teaspoon of topping mix over each and bake in the oven for 25 minutes.
Notes
- Serve with Remoulade, mild pickled pepper rings, and lemon wedges.
- OPTIONAL: The salmon cakes can also be deep-fried. Using a small ice cream scoop, ladle out the salmon batter into hot oil and fry until golden brown. Enjoy!