Salmon Cakes with Chives and Garlic Sauce

Transcription

1 Salmon Cakes with Chives and Garlic Sauce January 5, 2013 by vikalinka Cakes with Chive and Garlic Sauce.html?back_url= Servings: 18 cakes This recipe is almost not even a recipe, it s a throw a bunch of ingredients you love together kind of a recipe and, therefore, my favorite kind. Ingredients Potatoes 4 5 medium (I used 3 cups of mashed potatoes) Canned or Fresh Salmon 450 gr Egg 1 Lemon 1 Flour 1 tbsp plus extra for dusting Parsley a small bunch Salt and pepper to taste Olive oil

2 For the sauce (optional): Greek yogurt, plain ½ cup Chives, chopped 1 tsp. Garlic, pressed 1 clove Lemon juice 1 tsp. Salt and pepper to taste Cooking Method 1. In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it. 2. Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour. 3. Mix everything well, add a pinch of each salt and pepper. 4. Scoop the mixture with an ice cream scoop to get even sized cakes and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty. 5. Fry salmon cakes in hot olive oil until golden and crunchy on the outside. 6. For the sauce mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl. 7. Add salt and pepper to taste. Let it sit for at least 15 minutes before serving for the flavors to blend. In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it. Zest your lemon.

3 Now on the scale of 1 to 10 how much do you love my new wooden zester/grater? I love it 14! A birthday present from my friend Angela. How beautiful is that! I am sure you will be seeing a lot of it in the future. I just can t get enough of this cute contraption but I promise to stop now. Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour. Mix everything well, add a pinch of each salt and pepper. Divide the mixture into 8 golf sized balls and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.

4 What I found worked the best (after the first one almost fell apart as I was frying it) was putting the mixture in the shape of a ball on the frying pan and then patting it down but not too flat. You can also refrigerate them for an hour to allow the mixture to firm up. Fry 5 or 6 salmon cakes at a time in hot olive oil until golden and crunchy on the outside. Yum! These salmon cakes are a delightful lunch option. When I called Brad for lunch the first thing he asked me if we had any tartar sauce to go with the salmon cakes. We didn t and I was about to make some but then he took the first bite and announced, Never mind, they are so flavourful, you don t need any sauce with them! I consider that a mark of success as Brad loves his sauces! Note: This recipe has been updated on 13/02/2014. I ve added a delicious sauce recipe that complements these salmon cakes beautifully. It is however, optional. Enjoy!

5 Note: You can prepare these salmon cakes with fresh salmon which I have done when best quality salmon was plentiful during our years on the West Coast of Canada. The taste is no doubt superior to the canned variety. Also you can cook the potatoes specifically for the recipe if you don t have any leftovers. Boil potatoes until tender and mash them while still hot. Poach your fresh salmon or steam or bake, in other words, cook it any way you like it and then proceed with the recipe. Alternatively you can use any type of fish you like or find at the back of your cupboard! Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop 6 eggs. In a large bowl, combine chopped potatoes and chopped eggs. Mix together salad dressing, chopped onion, green onion, celery, sweet pickle/relish, dry mustard, and chopped parsley. Season with salt and pepper, then mix well. Slice 2 eggs over top of potato salad then sprinkle with paprika. Cover, and refrigerate for several hours or overnight.