Caesar salad has been a favorite of mine since I was a little kid. I slightly change the dressing recipe depending on what I feel at the time, using mayo or Greek yogurt. This time I went for half & half, and skipped on the Parmesan to make it a bit health“ish”. If you want to go all Greek yogurt, you need to adjust the seasoning a bit since it is not as flavorsome as mayo. Since they are mini portions, they are perfect for a BBQ or dinner party!
This recipe makes about 17 mini cups.
For the Salmon:
450grs of salmon, minced with a knife
2 tablespoons of chopped coriander
½ teaspoon of celery salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
Pinch of cayenne
1 ½ tablespoons of Greek yogurt
½ cup of breadcrumbs
Pinch of salt
1 egg yolk
Zest of 1 lime
Pinch of black pepper
1 tablespoon of all-purpose flour
For the dressing:
½ cup of mayonnaise
Juice of 1 lime
5 anchovy fillets, minced
2 tablespoons of white vinegar
Small pinch of garlic powder
½ cup of Greek yogurt
Pinch of salt
4 mini little gem lettuce (cleaned, dried and leaves separated)
½ cup of olive oil for pan-frying the salmon
9 quail eggs
Start by making the dressing. Place all of the ingredients in a jar with a lid and shake it till it emulsifies. Keep it in the fridge until ready to serve.
To make the salmon cakes, place all of the ingredients in a large bowl and mix well. Then form small balls with about ¼ of a cup of the salmon mixture. Once all the salmon cakes are assembled, keep them in the fridge until ready to fry.
In the meanwhile cook the quail eggs. What I normally do is boil some water in a kettle, place the quail eggs in a saucepan and then carefully pour in the boiling water. Cook over medium heat for about 2 ½ minutes. Then rinse them under cold water to stop the cooking. Peel them, slice them in half and set them aside.
Pour the olive oil into a large pan over medium heat. Once the oil is hot, fry the salmon cakes for about 2 minutes per side, pressing a bit with a spatula to flatten them. I did it in 2 batches.
To assemble the salad, place one salmon cake over each lettuce leave. Add half of a quail egg and drizzle some of the sauce. Enjoy!