Smoked Salmon Cakes with Cucumber Caviar Chutney

Salmon Cakes

12 ounces smoked salmon
1/4 cup sweet pickle relish
1/2 cup unseasoned bread crumbs
1 red bell pepper, minced
1 teaspoon soy sauce
1/3 cup mayonnaise
2 eggs slightly beaten
1 teaspoon dried Italian seasoning
2 tablespoons minced fresh dill
1 teaspoon mild curry blend
1 teaspoon fresh ground black pepper
Butter for frying
Cucumber Caviar Chutney

1 cup sour cream
juice from one lemon
1 cup finely chopped, seeded and peeled cucumber
4 ounces black caviar of your choice
For Salmon Cakes

In a food processor bowl fitted with a steel blade, pulse salmon, relish, bread crumbs and bell pepper until finely chopped.
Scrape into a bowl and mix in the soy sauce, mayonnaise, eggs, dried herbs, dill, curry and pepper.
Add more bread crumbs, if necessary to form firm patties. Form 12 (3 inch) patties.
In a large, heavy, nonstick saute pan over medium-high heat, add enough butter to generously coat the bottom of the pan.
When foam subsides, arrange cakes, not touching, in pan and cook until brown on both sides, turning once, about 4 minutes per side.
Cakes should be moist but not mushy inside.
Top with a dollop of Caviar Cucumber Chutney.

For Cucumber Caviar Chutney

Mix together sour cream, lemon juice and cucumber.
Just before serving, gently stir in caviar.