Smoked Salmon Cakes With Apple, Celery, and Tarragon | Taylor Shellfish Farms

Ingredients

• 2 tins (3.5 oz) Ekone smoked salmon
• Heaping ⅓ cup finely chopped celery
• ¼ cup finely minced shallot
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped tarragon
• Zest of 1 lemon
• ½ cup sourdough breadcrumbs
• ¼ cup mayonnaise
• ¼ teaspoon cayenne
• ½ teaspoon each sea salt and freshly cracked black pepper
• 1 egg, beaten
• 3-4 tablespoons olive oil, or another neutral oil, for frying
• ½ apple (preferably a firm, crip variety), thinly sliced
• 2 celery stalks, thinly sliced
• 2 teaspoons finely chopped tarragon
• 1 teaspoon lemon juice
• Flaky salt and freshly ground black pepper to season
• 2 teaspoons olive oil