Pan-Fried Salmon Cakes, Sauce Remoulade
Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect contrast for spicy, pan-fried salmon cakes..
Pan-Fried Salmon Cakes with Sauce Rémoulade
Makes 4 large Salmon Cakes
2 cans wild Alaskan Salmon, drained
2 tablespoons red bell pepper, diced
2 tablespoons celery, diced
2 tablespoons scallions, sliced
2 tablespoons red onion, chopped
2 tablespoons flat leaf parsley, chopped
2 large pastured eggs
2 tablespoons homemade mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon smoked black pepper, more-or-less
1/2 tablespoon half sharp paprika or cayenne, more-or-less
1/2 teaspoon celery salt
2 pieces stale sprouted wheat bread, toasted and torn into 1/4 inch pieces
2 tablespoons ghee or clarified butter
Warm diced red bell pepper, celery and red onions in a little butter over medium-low until softened, about 3 minutes. Refrigerate.
Lightly toss together salmon, scallions, parsley, eggs, mayonnaise, lemon juice and seasonings. Fold in cooled vegetables and refrigerate 1 hour.
Fold enough toasted bread pieces into the salmon mixture so that you can form patties that are cohesive and moist, but not wet.
Fry salmon cakes in ghee over medium-high heat until browned on 1 side, then flip over and cook 1 minute longer.
Place the pan in a 400 degree until the cakes are sizzling, about 5-7 minutes.
Allow to cakes to rest in the pan for 2-3 minutes before transferring to a serving plate.
Dress each cake with a tablespoon or more of cold rémoulade and optionally garnish with a bit of caviar.
For the Rémoulade
1 cup homemade mayonnaise
1/2 tablespoon fresh chives
1/2 tablespoon fresh tarragon
1/2 tablespoon fresh parsley
1/2 tablespoon fresh chervil
1 tablespoon capers, coarsely chopped
2 cornichons, finely diced
1 small anchovy fillet, minced
Combine all ingredients in a small bowl. Wrap tightly and refrigerate at least 1 hour before using.
This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Pennywise Platter Thursday 9/17 said,
September 17, 2009 at 7:19 pm
[...] Ren @ Edible Aria Pan-Fried Salmon Cakes, Sauce Remoulade [...]
Millie said,
September 18, 2009 at 10:18 am
Salmon patties are one of my favorite meals. Yours look wonderful with the bits of red pepper in them, the sauce and the caviar (caviar!! You find the most interesting ingredients).
Ren said,
September 18, 2009 at 10:52 am
Thanks, Millie! I should clarify that this is actually sustainable salmon and black whitefish roe and not the ruinously expensive (financially and environmentally) sturgeon caviar.
eastkentuckygal said,
September 18, 2009 at 2:08 pm
I’ll have to try this. Salmon patties (we call ‘em) are a staple dish in Appalachia. They are much more simple than these (plain). I’ll have to post the recipe sometime, but it is so cheap to make that I’ve been wanting to find some variations.
Kimi @ The Nourishing Gourmet said,
September 18, 2009 at 2:28 pm
That sauce (and the salmon cakes) sound great! I love how you put a few fish eggs on top too.
By the way, yours and a few other entries didn’t get saved on to Pennywise Platter yesterday. So sorry about that! My internet wasn’t working right and didn’t “publish it”. But it’s on now! Someone (I don’t know who) had also formatted their comment wrong and it was wigging out the formatting on the post, but it’s all cleared up now. :-)
Ren said,
September 18, 2009 at 2:59 pm
Thanks, Kimi!
Tuesday Twister « Edible Aria said,
September 22, 2009 at 11:50 am
[...] Salmon Cakes with Sauce Rémoulade Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect [...]