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Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish SauceGreen and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
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Recipe - The Fairway Market Corporate
GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpg
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Calories153
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
  • 4.3 g Total Fat
  • 1 g Saturated Fat
  • 32 mg Cholesterol
  • 194 mg Sodium
  • 9.8 g Total Carbohydrates
  • 1.5 g Fiber
  • 4.1 g Sugar
  • 12.4 g Protein
10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
153
Calories

Shop Ingredients

Makes 6 servings
2 1/2 cups Fresh Express Old Fashioned Coleslaw, packed
Not Available
1 cup Baby Kale, finely shredded
Earthbound Farm Organic Baby Kale, 5 oz
Earthbound Farm Organic Baby Kale, 5 oz
$5.99$1.20/oz
1/3 cup Scallions, thinly sliced
Organic Scallions, 1 each
Organic Scallions, 1 each
$1.69
2 Garlic Cloves, minced
Great Garlic Chopped in Water Garlic, 32 oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
1 Large Egg
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.99$0.42 each
1 1/2 tbs Corn Starch
Davis Corn Starch, 6.5 oz
Davis Corn Starch, 6.5 oz
$3.49$0.54/oz
4 oz Smoked Salmon Slices
Vita Classic Premium Sliced Smoked Atlantic Nova Salmon, 4 oz
Vita Classic Premium Sliced Smoked Atlantic Nova Salmon, 4 oz
$10.49$2.62/oz
2 tsp Capers
Cento Capote Capers, 3 oz
Cento Capote Capers, 3 oz
$2.99$1.00/fl oz
1/2 cup Plain Low Fat Greek Yogurt
Chobani Nonfat Plain Greek Yogurt Value Pack, 5.3 oz, 4 count
Chobani Nonfat Plain Greek Yogurt Value Pack, 5.3 oz, 4 count
$6.49$0.31/oz
1 tsp prepared Horseradish, drained
Bookbinder's Sassy Creamy Horseradish Sauce, 9.5 oz
Bookbinder's Sassy Creamy Horseradish Sauce, 9.5 oz
$3.49$0.37/oz
2 Garlic Cloves, minced
Great Garlic Chopped in Water Garlic, 32 oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
1 tsp Fresh Lemon Juice
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.89
2 Radishes, finely diced
Organic Bunch Radish, 1 each
Organic Bunch Radish, 1 each
$2.99
1 1/2 tbs Fresh Dill, chopped and divided
Wholesome Pantry Organic Herbs Dill, 0.66 oz
Wholesome Pantry Organic Herbs Dill, 0.66 oz
$2.99$4.53/oz

Nutritional Information

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

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.