OK, that title is totally confused; my great-grandmother was Swedish-American, and she made salmon patties for special occasions. (Leave it to Midwesterners to haul out the canned fish for "special occasions".) What can I say, I get sappy around the holidays. I have revamped them ever-so-slightly (added some flavoring) to fulfill those nostalgic cravings from which I sometimes suffer, but if I am careful to present them just right, these are also acceptable for guests at cocktail hour. What really dresses them up is a simple salad and sauce to top the cakes.
PS--I like these best with a dirty martini or gin and tonic. Anything with gin, really.
Salmon Cakes Deluxe
Serves 6
2 cans salmon, flaked
1/2 cup Italian bread crumbs
1 egg, beaten
salt and pepper, to taste
1 teaspoon garlic powder
Vegetable oil, for frying
Heat oil in over medium high heat in a large skillet. Combine canned salmon, egg, 1/4 cup bread crumbs, garlic powder, salt and pepper. Form into patties about 4 inches in diameter. Fry until golden brown, about 3 minutes on each side. Drain on paper towels, place on serving platter, and top with cucumber salad and dill sauce.
Cucumber salad:
1/2 cucumber, peeled and diced
1/4 cup red onion, diced
1 tablespoons chopped fresh parley
1 teaspoon apple cider vinegar
salt and pepper to taste
Combine all ingredients in a medium bowl and top each salmon cake with equal amounts of salad.
Dill Sauce:
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 cloves garlic, smashed and minced
1 tablespoon dill, minced
1 teaspoon wasabi paste (less for milder sauce)
1 teaspoon salt
Combine all ingredients thoroughly in a small bowl. Add one dollop to each cake which has already been topped with cucumber salad.
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