Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect contrast for spicy, pan-fried salmon cakes..
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