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Santa Barbara, CA, United States
I enjoy creating original wine-pairing recipes that are healthful and delicious. I work for Touring & Tasting a Santa Barbara based wine club and national magazine as Food Editor. However, I am not paid for this blog and the opinions expressed here are strictly my own. I received my Personal Chef Skills Competency Award from the SBCC's School Of Culinary Arts. In 2012, I started Inside Wine - Santa Barbara with pal Lila Brown which features wine tastings with winery owners and winemakers. I also serve on the Board of the Santa Barbara Culinary Arts group, which had Julia Child as one of the founding members and funds scholarships for SBCC culinary students in her name.

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Thursday, December 15, 2011

Elegant Salmon Cakes

Less expensive than crab cakes, but just as elegant, salmon cakes with Hollandaise sauce pair beautifully with a Pinot Noir.

Salmon Cakes With Hollandaise Sauce:
Ingredients for salmon cakes:
3 small waxy potatoes, such as red or Yukon Gold, to make 1/2 cup
1 egg
1 6 oz. can salmon
1 tsp. minced fresh dill
2 Tbsp. fresh minced parsley
pinch freshly ground black pepper
1/4 tsp. salt
1 1/2 cups, approximate, panko bread crumbs
3 Tbsp. ghee or clarified butter

Directions for salmon cakes:
Peel and slice the potatoes, place into a pot, cover with water and bring to a boil. Cook around 10 minutes or until the potatoes are softened but not mushy. Drain, let cool, and cut into a small dice--cubes about 1/8" on each side. In a mixing bowl, stir the egg with a fork until well mixed, add the salmon and flake it apart with the fork. Add the dill, parsley, pepper and salt and stir until mixed. Pour the bread crumbs into a shallow bowl. Divide the salmon mixture into four parts and form each one into a ball, then pat into a patty. Carefully place in the panko, turn and coat the other side. Heat the clarified butter in a large frying pan (see here on instructions on making clarified butter) over medium heat and add the cakes. Turn the heat to low and cook for about 10 minutes or until the cakes are browned on the bottom. Flip and cook 5 more minutes or until browned on the second side. Cover to keep warm as you make the Hollandaise.

Ingredients for Hollandaise:
1/4 ghee or clarified butter
2 egg yolks
3+ Tbsp. warm water
juice of 1 lemon, about 1/8 cup juice
dash Tabasco sauce
1/2 tsp. salt
dash white pepper
Directions for Hollandaise:
Warm the butter and pour into a measuring cup (you can microwave the butter in the cup for 20 seconds). Use a bain marie or double boiler--bring the water in the bottom pot to a low boil. In the top pot, whisk the egg yolks with 3 tbsp. water. Slowly drizzle the butter into the egg yolks, whisking continuously. Drizzle in the lemon juice, whisking continuously, then add the Tabasco, salt and pepper. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, whisk in more water until you have the right consistency.
Serves 2.

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