Salmon Cakes

1. Put the the radishes, shallot, and garlic into a food processor and pulse until coarsely chopped.
2. Drain the water out of the can of salmon. Press out as much water as possible by pushing the top onto the salmon after you open the can, allowing the water to drain out.
3. Add the egg, salmon, salt, pepper, dill and almond flour to the food processor.
4. Pulse to combine, don’t over process, you don’t want a paste.
5. Form the salmon mixture into small flat cakes using ¼ cup of the mixture for each cake, about 6 cakes.
6. Heat 2 tablespoons of the ghee or oil over medium heat in a large sauté pan. When the ghee is hot add the salmon cakes.
7. Turn down to medium low, sauté for approximately 5 minutes on each side, or until well browned and cooked through. If necessary, add more ghee or oil when you flip them so they don’t stick.
8. Make the Avocado Cream if using.
9. Serve Salmon Cakes warm or at room temperature with Avocado Cream if using.

Avocado Cream

1. Place all of the sauce ingredients in a food processor  or blender and process until smooth.
2. Add enough water to get a creamy consistency.
3. Taste and add additional salt or lemon if desired.