Salmon Cakes from A Matter of Taste

Salmon Cakes
by A Matter of Taste in Charlevoix, Michigan

1/4 Cup Shallots (Diced)
1/4 Cup Carrots (Diced)
1/4 Cup Celery (Diced)
1/4 Cup Red Pepper (Diced)
2 Cloves Garlic (Minced)
2 Tblsp. Butter
1 lb Salmon (Skin trimmed off, and put through food processor)
3 Egg Whites (Whipped up like meringue)
2 Egg yolks
1/4 Cup Heavy Cream
1/4 Cup Cracker Crumbs

For Sauce
1/2 Cup Dry White Wine (try Black Star Farms Chardonnay)
1/4 Cup Heavy Whipping Cream

Sautee first 5 ingredients in 2 tlb. butter for 10 minutes. Chill Vegetables for a few hours. Combine Salmon, vegetables, egg whites, egg yolks, heavy cream, and cracker crumbs. Form into patties, and place onto a cookie sheet, and flash freeze for 1/2 hour. Cakes will be delicate when you are forming them, and freezing makes them firm, and you can fix them into more perfect patties after briefly freezing them. Sautee salmon patties in a few tablespoons of butter for 4 minutes per side. Place the salmon cakes onto a cookie sheet and finish them off in the oven at temp 370 degrees for 10-15 minutes. Serve!!

Simple sauce: in the same pan your cooked the cakes in (do not wash) - Scrape up crumps, and add 1/2 cup dry white wine, and let reduce for 5 minutes, and add 1/4 cup heavy whipping cream, and let it reduce and thicken for 5 more minutes. Season and serve over cakes.

Filed under Recipes • Appetizers