Smoked salmon cutlets are a clever fish recipe, super quick, very easy, and truly delicious. In the fridge, I still had a package of smoked salmon left over from the Christmas and New Year holidays, which I didn’t feel like eating plain, so I decided to prepare some delightful sea cutlets for dinner, serving them with a tasty and creamy homemade yogurt sauce (and a nice mixed salad as a side dish). They were a delight! Smoked salmon cutlets can be prepared in 10 minutes and you can cook them in the oven, in a pan, in an air fryer, or on the grill. With little time and a few simple ingredients, you will solve dinner and bring to the table an appetizing dish that will win everyone over!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Oven, Air Frying, Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz smoked salmon
- 3/4 cup bread crumbs
- 3 eggs
- to taste salt
- to taste black pepper
- to taste chives
- to taste flour
- to taste breadcrumbs
- 8.8 oz plain natural yogurt
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1 pinch salt
- Half lemon juice
- to taste black pepper
- to taste chives
Steps
Smoked salmon cutlets are super easy and very quick to prepare. First, put the smoked salmon, two eggs, bread crumbs, salt, black pepper, and chives in a blender and blend all the ingredients until you obtain a soft and homogeneous mixture.
Take some of the mixture with a spoon, flatten it on the palm of your hand, and form the salmon cutlets. They should be about 0.4 inches thick. First, pass the cutlets in the flour, then in the beaten egg, and finally in the breadcrumbs.
Place the smoked salmon cutlets on a baking sheet, drizzle with a little extra virgin olive oil, and bake them in a preheated oven at 392°F for 15/20 minutes. They should be golden brown.
Prepare the yogurt sauce by mixing plain whole yogurt, unsweetened (or Greek), lemon juice, extra virgin olive oil, salt, black pepper, and chives. If you like, also add the finely chopped garlic clove.
Tips:
Smoked salmon cutlets can be stored in the fridge for one day. You can cook them in a pan with a little oil or fry them on the grill or in an air fryer (at 356°F for about 15 minutes). If you prefer, you can also use fresh salmon, but they will need to cook for 5/10 minutes longer.
Other recipes with smoked salmon HERE
