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Holiday Recipe: Nordic Salmon Cakes

Recipe provided by Andrew Hroza, Ninkasi Brewing Company (Eugene)

About the Recipe:

For Andrew Hroza, executive chef at Ninkasi Brewing Company in Eugene, winter is a time to dip into the pantry and sift through the ingredients we've accumulated for recipes over the previous year. So when thinking about a recipe that represented the season, he immediately thought about Nordic salmon cakes.

For starters, Hroza says, you probably have most of the ingredients in your kitchen. And with the annual Willamette River salmon migration done for another season, it's also the time of year when we dip into our well of well-preserved smoked salmon.

But it's not just a matter of convenience that animated Hroza to single this recipe out: It uses fish found in Willamette Valley waterways, creating a close connection with the region, and is a hit with the family during the holidays. Of course, it doesn't hurt that the salmon cakes pair well with Ninkasi's flagship Total Domination IPA, either.

And if you're looking for locally sourced sides or ingredients, see what's available on the Built Oregon marketplace, which recently launched to support the work of makers and creators based in the Beaver State. We're excited to support their efforts, and we encourage you to shop local this holiday season.


  • 5 oz. smoked salmon
  • 4 oz. ling cod
  • ½ cup milk
  • 1 russet potato
  • 1 small onion (grated)
  • 2 tablespoons capers (chopped)
  • 2 tablespoons dill (chopped)
  • 2 tablespoons chive (chopped)
  • 2 tablespoons whole grain mustard
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • ½ cup bread crumbs


  1. In a small pan heat ½ cup milk to a simmer.
  2. Take off heat, and place ling cod in milk for 10 minutes.
  3. After 10 minutes, place cod to cool on a plate, and reserve the milk in the pot.
  4. Peel and dice the potato into small cubes.
  5. Bring milk that poached the cod back to a simmer. Add the potato pieces and a little water if you need to cover them. Boil potatoes until they are soft. Mash them when they are cooked.
  6. Place all ingredients in a large bowl and mix well. Make six patties.
  7. Preheat a sauté pan on medium heat. Add a little cooking oil and sear for 3-4 minutes per side.
  8. Serve with tartar sauce or any preferred sauce.

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