Salmon Fish Cakes with Horseradish-Sour Cream Sauce
by Chef Brenda Langston
Salmon Fish Cakes
Fresh salmon (or steelhead) is a treat — make that a tradition — once the leaves thin in fall. This recipe is a favorite at Cafe Brenda. Serve the cakes with a simple but distinctive sauce, like the horseradish-sour cream sauce. Or just add fresh herbs to mayonnaise as we've done here. Truth be told, this recipe is superb with white-fleshed fish like pike and walleye, too.
11„2 lbs. fresh salmon, cleaned and deboned
11„4 c. mashed, cooked potatoes
2 eggs, beaten
2 tsp. salt
1 tsp. fresh pepper
1 bunch green onions, minced
1/4 tsp. ground cardamom
11„2 tsp. grated orange peel
1 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh parsley
flour or cornmeal for rolling cakes
4 tbsp. vegetable oil
€¢ Grind the cleaned salmon in a food processor or grinder. (Optional: Substitute approximately 6 oz. crumbled smoked salmon for some of the fresh salmon.)
€¢ Cook and mash potatoes. Set aside and cool.
€¢ In a bowl, mix together all remaining ingredients except vegetable oil. Add salmon and potatoes to mixture, shape into 2-inch patties, and dust the patties in flour or cornmeal.
€¢ Heat vegetable oil in a sauté pan until hot. Sauté cakes until golden brown on both sides. They should be firm but not overcooked — about 3 minutes on each side.
€¢ Serve with Horseradish-Sour Cream Sauce, Fresh Curry Mayonnaise, or Apricot Chutney. It's pleasing to serve these with more than one sauce. Makes 12 cakes.
Horseradish-Sour Cream Sauce
3/4 c. sour cream or yogurt
11„2 tsp. Dijon mustard
2 tbsp. freshly grated horseradish (or 1 tbsp. prepared horseradish)
1/2 tsp. salt
2 tbsp. chopped fresh dill (optional)
1/4 c. milk
€¢ Combine all the ingredients and mix well.