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Thursday, June 11, 2015

Moosewood Dressed-up Salmon Cakes With Herbed Mayonnaise

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

  • Servings: 6
  • 2 1/2 cups potatoes
  • 1 cup onion
  • 1 cup carrot
  • 1 1/2 lbs salmon, skinned and cut into 1-inch pieces
  • 1 egg
  • 1 tablespoon prepared mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh herb (tarragon, thyme, or marjoram, or a mixture)
  • 1 garlic clove
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup cracker meal or 1 cup dry breadcrumbs or 1 cup fine dry breadcrumb
  • olive oil (for frying)
  • 6 fresh lemon wedges
  • 2 tablespoons chopped fresh tarragon or 2 tablespoons fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 cup prepared mayonnaise
  • 1 tablespoon fresh lemon juice or 1 tablespoon lime juice

Recipe

  • 1 chop potatoes, onions, and carrots.
  • 2 place in a large covered saucepan with water to cover.
  • 3 bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
  • 4 place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
  • 5 drain in a colander.
  • 6 in a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
  • 7 add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and ¼ cup of the cracker meal or breadcrumbs. mix thoroughly.
  • 8 in a skillet or frying pan, heat about ¼ inch of oil until it sizzles. (less oil is needed in a nonstick frying pan.)
  • 9 with the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
  • 10 as you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
  • 11 fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
  • 12 then flip the cakes and cook for 2 or 3 minutes on the other side.
  • 13 drain on paper towels to absorb some of the oil.
  • 14 serve with lemon wedges, or combine all of the herbed mayonnaise ingredients to offer, if you wish.

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