Pasta, Seafood and Eggs:
Northwest Salmon Cakes with
Mustard Sauce
from
From Portland's Palate...
A Collection of Recipes from the City of Roses
INGREDIENTS:
7 slices white bread, broken into pieces
1 teaspoon dried minced onion, softened in 1/2 teaspoon water
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 large shallots
2/3 cup freshly-grated Parmesan cheese
1 egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly-squeezed lemon juice
1-1/2 cups salmon (10 ounces), cooked and coarsely flaked
Vegetable oil (for frying)
INGREDIENTS FOR MUSTARD SAUCE:
1/4 cup fresh parsley, loosely packed
1 small garlic clove
1 small shallot
1/2 small jalapeño pepper, seeded
1 egg yolk
8 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons prepared mild horseradish
1/8 teaspoon granulated sugar
1/8 teaspoon Worcestershire sauce
Dash of salt
TO PREPARE:
In a food processor, combine bread, onion, thyme,
salt and cayenne. Process to fine crumbs, about 1 to 2 minutes, and
transfer to shallow pie plate.
With processor running, drop shallots through
feed tube and mince. Add cheese and process until minced.
Add 1-1/2 cups bread crumb mixture, egg, mayonnaise,
mustard and lemon juice and blend, pulsing approximately 3 to 4 times.
Add salmon and blend just until combined, pulsing
briefly; do not overprocess. (Can be prepared 1 day ahead.
Cover salmon mixture and chill. Cover remaining bread crumb mixture
separately and keep at room temperature.)
Position rack in center of oven and preheat to
250 degrees. Line baking sheet with several layers of paper towels.
Shape salmon mixture into twelve 1-inch thick
patties, using about 2-1/2 tablespoons for each. Dredge in remaining
bread crumb mixture to coat thoroughly.
Heat 1/4-inch oil in a large, heavy skillet over
medium heat. Add several patties and cook until crisp and golden,
about 1 minute per side.
Gently transfer to prepared sheet; keep warm in
oven.
Cook remainder, adding more oil if necessary.
Serve immediately, accompanied by Mustard Sauce.
TO PREPARE MUSTARD SAUCE:
In a food processor, add parsley and with machine
running, drop garlic, shallot and jalapeño pepper through feed tube
and mince.
Add egg yolk, 2 tablespoons oil and mustard.
Process until slightly thickened, about 20 seconds.
With machine running, slowly drizzle remaining
oil through feed tube in a thin steady stream.
Add horseradish, sugar, Worcestershire and salt
and blend 10 seconds. Adjust seasonings. This makes 3/4 cup
of sauce.
SERVES 4 to 6 SERVINGS; 3/4 CUP
SAUCE
Copyright 1992 The Junior League of Portland, Oregon,
Inc. All rights reserved.
To purchase copies of From Portland's
Palate, call the Junior League of Portland,
Oregon at (503) 297-6364.
The Junior League of Portland, Oregon, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of From Portland's Palate,
are returned to the community.
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