GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpeg
GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpeg
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
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Recipe - FAIRWAY MARKET OF 86TH STREET
GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpeg
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
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Servings6
Cook Time20 Minutes
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Ingredients
2 1/2 cups Fresh Express Old Fashioned Coleslaw, packed
1 cup baby kale, finely shredded
1/3 cup scallions, thinly sliced
2 garlic cloves, minced
1 large egg
1 1/2 tbs corn starch
4 oz smoked salmon slices
2 tsp capers
1/2 cup plain low fat Greek yogurt
1 tsp prepared horseradish, drained
2 garlic cloves, minced
1 tsp fresh lemon juice
2 radishes, finely diced
1 1/2 tbs fresh dill, chopped and divided
Directions
  1. Preheat oven to 425° F. Line baking pan with parchment paper. Spray with cooking spray.
  2. In a medium bowl whisk, yogurt, horseradish, lemon juice, garlic, 1 tablespoon dill and radishes. Chill until ready to serve.
  3. In a large bowl stir, coleslaw, garlic and 1/4 teaspoon each salt and pepper. Rest 2 minutes. Add kale, scallions, egg and cornstarch. Mix thoroughly.
  4. Onto baking pan, spoon cabbage mixture to form twelve even mounds. Press down to shape 3 inch diameter hash cakes. Spray each with cooking spray. Bake 18- 20 minutes or until golden-brown and crispy.
  5. Serve hash cakes topped with salmon slices, dollop of horseradish sauce and garnished with capers and remaining dill.
Nutritional Information
Calories: 153
Total Fat: 4.3g
Saturated Fat: 1g
Cholesterol: 32mg
Sodium: 194mg
Total Carbohydrates: 9.8g
Fiber: 1.5g
Sugar: 4.1g
Protein: 12.4g
0 minutes
Prep Time
20 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
0
Calories

Shop Ingredients

Makes 6 servings
2 1/2 cups Fresh Express Old Fashioned Coleslaw, packed
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Fresh Express Old Fashioned Cole Slaw, 16 Ounce
$2.50
$0.16/oz
1 cup baby kale, finely shredded
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Earthbound Farm Organic Baby Kale, 5 Ounce
$4.49
$0.90/oz
1/3 cup scallions, thinly sliced
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Green Onions Scallions, 6 Ounce
$1.49
$0.25/oz
2 garlic cloves, minced
Not Available
1 large egg
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Horizon Organic Large Eggs, 1 Each
$6.89
1 1/2 tbs corn starch
Not Available
4 oz smoked salmon slices
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Fresh Seafood Department Wild Caught Sockeye Salmon Fillet, 1 Pound
$16.99/lb
$16.99/lb
2 tsp capers
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Reese Non-Pareil Capers, 3.5 Fluid ounce
$3.59
$1.03/fl oz
1/2 cup plain low fat Greek yogurt
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Chobani Plain Low-Fat Greek Yogurt, 32 Ounce
$5.19
was $5.49
$0.16/oz
1 tsp prepared horseradish, drained
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Inglehoffer Wasabi Horseradish, 9.5 Ounce
$4.19
$0.44/oz
2 garlic cloves, minced
Not Available
1 tsp fresh lemon juice
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Lemon 1 ct, 1 Each
$1.00
2 radishes, finely diced
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Red Radishes, 1 Each
$2.49
1 1/2 tbs fresh dill, chopped and divided
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Fresh Dill, 1 Each
$2.49

Nutritional Information

Calories: 153
Total Fat: 4.3g
Saturated Fat: 1g
Cholesterol: 32mg
Sodium: 194mg
Total Carbohydrates: 9.8g
Fiber: 1.5g
Sugar: 4.1g
Protein: 12.4g

Directions

  1. Preheat oven to 425° F. Line baking pan with parchment paper. Spray with cooking spray.
  2. In a medium bowl whisk, yogurt, horseradish, lemon juice, garlic, 1 tablespoon dill and radishes. Chill until ready to serve.
  3. In a large bowl stir, coleslaw, garlic and 1/4 teaspoon each salt and pepper. Rest 2 minutes. Add kale, scallions, egg and cornstarch. Mix thoroughly.
  4. Onto baking pan, spoon cabbage mixture to form twelve even mounds. Press down to shape 3 inch diameter hash cakes. Spray each with cooking spray. Bake 18- 20 minutes or until golden-brown and crispy.
  5. Serve hash cakes topped with salmon slices, dollop of horseradish sauce and garnished with capers and remaining dill.