Ingredients

• 1 small jar artichokes, drained and chopped
• 1 cup mayonnaise
• 2 tablespoons chopped cornichons
• 1 tablespoon chopped capers (rinsed and drained)
• 2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onions
• 1/4 cup finely diced red bell peppers
• 2 tablespoons minced freshly parsley
• Two 14.75-ounce cans boneless, skinless salmon
• 2/3 cup cracker crumbs (I like Ritz)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• Zest of 1 lemon
• Juice of 1/2 lemon

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Instructions

1. Watch how to make this recipe.
2. For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
3. For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.
4. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.
5. Transfer to a serving platter and serve with the tartar sauce.