Culinary Guides

This is what to do with leftover cooked salmon: fold it with herbs and egg, fry it into crisp golden cakes, and serve them with a crunchy turnip and cabbage slaw. The slaw is dressed with tangy yogurt, which cuts the richness of the fried cakes. Any firm cooked fish works if you do not have salmon.

For the salmon cakes

• 2 cups flaked leftover cooked salmon
• 2 tablespoons minced parsley
• 2 tablespoons minced dill
• 1/4 cup minced red onion
• 2 tablespoons whole milk plain yogurt, or mayo
• 1 large egg, whisked
• Salt and pepper to taste
• 3 tablespoons oil or ghee for frying
• Chimichurri sauce and plain yogurt, for serving

For the turnip and cabbage slaw

• 1 large clove garlic, minced
• 3/4 cup whole milk plain Greek-style yogurt
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 large head cabbage, finely chopped
• 4 turnips, cut into very thin matchsticks
• 1/4 cup minced dill
• 1/4 cup minced parsley
• Salt and pepper to taste

Make the cakes

1. Mix the flaked salmon, parsley, dill, red onion, yogurt, egg, salt, and pepper in a bowl. Form into 6 to 8 small patties and chill them 10 minutes so they hold together.

Make the slaw

1. Whisk the garlic, yogurt, vinegar, and olive oil into a dressing. Add the cabbage, turnip matchsticks, dill, and parsley and toss to coat. Season with salt and pepper.

Fry and serve

1. Heat the oil or ghee in a cast iron skillet over medium-high heat and fry the chilled patties about 3 to 5 minutes per side, until deep golden and crisp.
2. Serve the cakes hot with chimichurri and a dollop of yogurt, alongside the slaw.

Grower's tip: pull turnips young, around 2 inches across, for the slaw. Small turnips are sweet and crisp enough to eat raw, while big ones turn woody and sharp. Fast spring and fall sowings in cool weather give the best-textured roots.

Grow the slaw. Start our turnip seeds and cabbage seeds, with dill and parsley for the herbs.