Ingredients: • 1/2 cup white wine
• 1/2 cup fish stock
• 1/2 cup water
• 2 shallots, minced
• 2-3 celery leaves
• Sprig of fresh parsley
• 1 pound salmon, boned
• 1 pound potatoes, peeled and cut into 2-inch pieces
• 1/4 cup milk
• 1 teaspoon dried tarragon
• 1 tablespoon dried parsley
• 1 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1 egg, beaten
• Flour, for dredging
• Egg wash
• 1/2 cup plain breadcrumbs, for dredging
• Vegetable oil, for frying
• Fresh parsley and lemon slices, for garnish
Try these salmon cakes with one of three sauces: dill mustard sauce, watercress sauce, green mayonnaise sauce.
In a skillet over medium heat, combine the wine, stock, water, shallots celery leaves, and parsley. When liquid begins to boil, lay the salmon in, skin side down, cover, reduce heat, and poach until fish flakes when tested with a fork, about 10 minutes. Remove from heat and let fish cool in the poaching liquid for 15 minutes. With two slotted spoons or spatulas, gently lift the salmon from the liquid to a plate. Remove the skin and flake the fish. Meanwhile, cook the potatoes in boiling salted until tender, 12 to15 minutes. Drain and mash.
In a medium sized bowl, combine the flaked salmon and mashed potatoes. Add the milk, tarragon, parsley, lemon pepper, and salt and mix well. Add the egg and mix again. Chill for 10 minutes before shaping into cakes.
Shape the mixture into 8 to10 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then breadcrumbs. In a large fry pan over medium heat, heat the oil. When hot, add cakes and cook in batches, 3 to 5 minutes on each side, until browned. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven until ready to serve.