The first time I combined smoky salmon with fluffy rice and a dollop of tangy dill cream cheese, I knew I’d stumbled upon something special. These Smoked Salmon Rice Cakes with Dill Cream Cheese are the perfect blend of comfort and elegance—crispy on the outside, tender inside, and bursting with bright, fresh flavors. Whether you’re looking to impress guests with a sophisticated appetizer or craving a wholesome homemade snack, these rice cakes deliver every time. Plus, they’re surprisingly easy to make, which means you get gourmet taste without the fuss. Ready to transform simple ingredients into a crowd-pleasing treat? Let’s dive in!
Why choose Smoked Salmon Rice Cakes with Dill Cream Cheese?
Delicious simplicity: This recipe combines everyday ingredients into an elegant dish that’s easy to prepare. Crispy meets creamy: The golden rice cakes offer a delightful crunch, perfectly balanced by luscious dill cream cheese. Fresh, vibrant flavors: Smoky salmon paired with zesty herbs creates a taste sensation. Versatile delight: Serve as an appetizer, snack, or light meal that impresses every time. Time-saving gourmet: Whip up a sophisticated treat without spending hours in the kitchen.
Smoked Salmon Rice Cakes Ingredients
For the Rice Cakes
- Cooked white rice – Use chilled rice for better texture and easier shaping of the cakes.
- Smoked salmon – Adds rich, smoky flavor that’s the star of these rice cakes.
- Egg – Acts as a binder to keep your Smoked Salmon Rice Cakes intact while cooking.
- Green onions – Provide a fresh bite and subtle sharpness to balance the richness.
- Breadcrumbs – Help achieve that irresistible crispy crust on the outside.
- Lemon zest – Brightens the flavor profile with a hint of citrus freshness.
- Salt and pepper – Essential to season and bring out the flavors of the ingredients.
For the Dill Cream Cheese
- Cream cheese – The creamy base that offers tang and smoothness to complement the rice cakes.
- Fresh dill – Infuses the spread with its bright, herbaceous notes, enhancing the overall taste.
- Lemon juice – Adds a zesty punch that lifts the cream cheese mixture beautifully.
- Garlic powder – A subtle touch for depth without overpowering the delicate salmon.
- Salt – Balances and enhances the dill cream cheese flavor perfectly.
How to Make Smoked Salmon Rice Cakes
- Combine ingredients: In a large bowl, gently toss chilled rice, smoked salmon flakes, green onions, lemon zest, egg, salt, and pepper until mixture holds together with uniform color and texture.
- Shape cakes: With lightly oiled hands, form rice mixture into eight 1/2-inch-thick patties, pressing firmly to ensure they hold shape and have smooth edges for crisp cooking.
- Heat skillet: Warm two tablespoons oil in a nonstick skillet over medium heat until shimmering, about two minutes, giving perfect conditions for a golden crust on each cake.
- Cook cakes: Place patties gently into skillet; fry three to four minutes per side until deeply golden brown and crisp, flipping carefully to keep them intact.
- Drain: Transfer cooked rice cakes to a paper-towel-lined plate, letting them rest for one minute to wick away excess oil and maintain crispness.
For the Dill Cream Cheese:
- Stir cream cheese: In a small bowl, whisk room-temperature cream cheese, chopped fresh dill, lemon juice, garlic powder, and a pinch of salt until smooth and fluffy.
- Chill dip: Cover and refrigerate dill cream cheese for at least fifteen minutes to let flavors meld and texture firm up slightly.
- Serve: Arrange rice cakes on a platter, top with dollops of dill cream cheese, garnish with extra dill sprigs and a lemon wedge.
Optional: Sprinkle a pinch of smoked paprika for extra color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Smoked Salmon Rice Cakes
Fridge: Store leftover rice cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat for a few minutes until crispy again.
Freezer: Freeze uncooked rice cakes on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the frying time.
Dill Cream Cheese: Keep dill cream cheese in an airtight container in the fridge for up to 5 days. Stir gently before serving to restore its creamy texture.
Reheating: To enjoy the rice cakes warm, reheat gently in a skillet. Avoid the microwave, as it can make them soggy.
Make Ahead Options
These Smoked Salmon Rice Cakes with Dill Cream Cheese are perfect for meal prep enthusiasts! You can prepare the rice cake mixture and shape the patties up to 24 hours in advance, refrigerating them in an airtight container to maintain their freshness and prevent them from drying out. The dill cream cheese can also be mixed and refrigerated up to 3 days ahead, allowing the flavors to meld beautifully. When you’re ready to serve, simply cook the patties in a skillet for about 3-4 minutes per side until golden brown and crispy, then top with the chilled dill cream cheese for that instant gourmet feel, making for a hassle-free, elegant dish in no time!
Variations & Substitutions for Smoked Salmon Rice Cakes with Dill Cream Cheese
Feel free to get creative and put your own twist on these delightful rice cakes!
- Gluten-Free: Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a similar crunch.
- Herbed Cream Cheese: Mix in fresh chives or parsley into the dill cream cheese for a garden-fresh flavor boost.
- Veggie Delight: Add grated zucchini or carrots to the rice mixture for an extra nutrient kick and texture variety.
- Spicy Twist: Incorporate finely chopped jalapeños into the rice mixture for a subtle kick that perfectly complements the smokiness of the salmon.
- Smoked Trout or Mackerel: For a different smoky flavor, swap out smoked salmon with smoked trout or mackerel, creating a delightful new taste experience.
- Lemon Dill Sauce: Create a simple sauce by combining lemon juice, olive oil, and dill for drizzling over the finished rice cakes for added zest.
- Baked Cakes: For a healthier option, bake the formed rice cakes at 400°F for about 20 minutes, flipping halfway, until golden brown and crisp.
- Creamy Avocado Spread: Replace the dill cream cheese with a creamy avocado spread mixed with lime juice for a fresh, creamy alternative that pairs beautifully with the cakes.
What to Serve with Smoked Salmon Rice Cakes with Dill Cream Cheese?
These delightful bites offer a wonderful starting point for a spectacular meal, bursting with bold flavors and textures.
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Crispy Green Salad: A refreshing salad of mixed greens and tangy vinaigrette complements the rich creaminess beautifully.
The crisp leaves add a crunch that enhances each bite of the smoked salmon rice cakes. -
Herbed Quinoa: Light and fluffy quinoa seasoned with herbs provides a nutty flavor that ties everything together.
Its mildness allows the smoky salmon to shine while adding wholesome goodness to the plate. -
Roasted Asparagus: Tender, garlic-infused asparagus brings a delightful earthiness that pairs perfectly.
The vibrant green adds contrast to the dish while balancing the creaminess of the dill spread. -
Chilled White Wine: A glass of crisp Sauvignon Blanc or a light Pinot Grigio enhances the meal’s freshness.
The wine’s acidity complements the fish, making it a perfect sip alongside your rice cakes. -
Creamy Tomato Soup: A rich and velvety tomato soup creates a cozy pairing that warms the hearts and souls.
Dipping the rice cakes into the soup brings an indulgent twist, marrying flavors in every comforting bite. -
Lemon Sorbet: Finish your meal on a light note with a refreshing lemon sorbet.
Its tangy-sweet flavor cleanses the palate after the savory rice cakes, leaving a bright, zesty finish.
Tips for the Best Smoked Salmon Rice Cakes with Dill Cream Cheese
- Use chilled rice: Always use day-old or thoroughly chilled cooked rice to prevent the cakes from becoming mushy and falling apart during cooking.
- Handle gently: When forming the rice cakes, press firmly but avoid overpacking to keep a tender interior with a crispy crust.
- Hot skillet is key: Ensure the pan and oil are hot enough before frying to get a golden, crunchy exterior without soaking up excess oil.
- Fresh dill matters: Use fresh dill for the cream cheese to bring vibrant herbaceous notes; dried dill won’t deliver the same bright flavor.
- Rest before serving: Let the rice cakes drain briefly on paper towels to maintain their crispness and keep the dill cream cheese chilled but scoopable.
Smoked Salmon Rice Cakes with Dill Cream Cheese Recipe FAQs
Can I use freshly cooked rice for the rice cakes?
I recommend using chilled, day-old rice instead of freshly cooked rice. Fresh rice tends to be too soft and sticky, making it difficult to shape the cakes and causing them to fall apart during cooking.
How long can I store leftover Smoked Salmon Rice Cakes in the fridge?
Store your leftover rice cakes in an airtight container for up to 3 to 4 days. To keep them crispy, reheat gently in a skillet over medium heat rather than microwaving, which can make them soggy.
Is it possible to freeze these rice cakes, and what’s the best way?
Absolutely! Freeze uncooked rice cakes on a baking sheet until firm (about 1-2 hours), then transfer them to a sealed freezer bag or container. They keep well for up to 2 months. When ready, cook them straight from frozen, just adding an extra 2-3 minutes per side to ensure they cook through evenly.
What should I do if my rice cakes fall apart during frying?
If they fall apart, the mixture might be too wet or loosely packed. Try pressing the patties a bit firmer when shaping and ensure the egg is well incorporated as a binder. Using chilled rice and adding enough breadcrumbs can also help maintain structure.
Can my pets eat Smoked Salmon Rice Cakes or the dill cream cheese?
I’d advise against feeding these to pets. Smoked salmon is cured and salted, which isn’t ideal for animals, and the dill cream cheese contains seasonings like garlic powder that can be toxic to dogs and cats. Always keep pet diets separate from human treats!
Easy Smoked Salmon Rice Cakes with Creamy Dill Cream Cheese Delight
Ingredients
Equipment
Method
- In a large bowl, gently toss chilled rice, smoked salmon flakes, green onions, lemon zest, egg, salt, and pepper until mixture holds together.
- With lightly oiled hands, form rice mixture into eight 1/2-inch-thick patties, pressing firmly.
- Warm two tablespoons oil in a nonstick skillet over medium heat until shimmering.
- Place patties gently into skillet; fry three to four minutes per side until golden brown.
- Transfer cooked rice cakes to a paper-towel-lined plate to drain excess oil.
- In a small bowl, whisk cream cheese, chopped fresh dill, lemon juice, garlic powder, and salt until smooth.
- Cover and refrigerate dill cream cheese for at least fifteen minutes.
- Arrange rice cakes on a platter, top with dollops of dill cream cheese, garnish with extra dill sprigs and a lemon wedge.
