This is a tasty salmon cake
with a fresh flavor and good for awakening taste buds. All ingredients used
should be fresh. You can also make it a bit spicier with the addition of
cayenne pepper or Old Bay seasoning. Once you gather the ingredients you’re
almost done. For lunch serve with a green salad and a frittata.
SALMON CAKES
makes 5-6
¼ lb. fresh salmon
1-2 slices smoked salmon/lox, in small pieces
2 medium potato, boiled in their skins and cooled (used Yukon Gold)
1 tablespoon finely grated onion (I used Vidalia)
1 teaspoon or a dash smoked paprika
½ teaspoon or a dash sumac, optional
1 teaspoon mayonnaise, optional (I used Just Mayo)
1 tablespoon capers, rinsed and drained
1 tablespoon chives, snipped in 1/4–inch pieces
1 tablespoon or to taste,
fresh lemon juice
pinch sea salt (careful, the lox is salty)
couple of grinds white pepper, if you have, or black
1 whole egg
panko
Olive oil
and/or grapeseed oil
Poach the salmon in water with some lemon pieces.
Remove from the poaching liquid and cool. Remove the salmon skin and mash in a
bowl. Peel the potato and mash with
a little bit of olive oil. Add the smoked salmon, 1 mashed potato, capers, chives, lemon juice, mayonnaise, salt and pepper. Combine everything using your
hands. You don’t want a very moist mixture but just enough to hold together. If
it’s too moist add a bit more mashed potato. This is why you are boiling 2 but
only using 1. It’s a safety measure.
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| UNCOOKED SALMON CAKES |
Shape the mixture into flat
patties about 2 inches in diameter. [If you like, make a 6th patty
very small so you can fry it and test for flavor.] Place on a plate and refrigerate, covered, for about an hour and up to overnight. This will help the
flavors and firm them up.
When you are ready to cook
the patties remove them from the fridge. Heat the oil in a pan large enough to
hold them. Add enough oil to coat the pan. Put the egg in one bowl and beat it,
and the panko in another. Dip each patty in the egg then coat with the panko.
Place in the hot oil and cook until browned on one side then flip over. It
should take about 4 minutes altogether. Take out and place on a paper towel to
drain. Remove the paper towel after about 3 minutes.
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| FRYING THE CAKES |
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| FRITTATA |
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| SALAD, FRITTATA, SALMON CAKE, SAUCE |
Let cool to room temperature
or eat hot with some sauce.
Creamy Mustard Sauce
2 tablespoons plain yogurt ( I used Cabot Greek style)
1 teaspoon mayonnaise, optional
1 teaspoon Dijon mustard
White wine,
I had some Sauvignon Blanc
Mix the yogurt, mayonnaise and mustard
together. Thin with a little white
wine until the consistency you like. Taste and adjust flavors.
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| THAT'S LUNCH! (Gorgonzola cheese, red seedless grapes, rye crisp) |
