Recipe Archives->Fish->Salmon Cakes 01

Salmon Cakes
Serves 6.

2 baked, chilled potatoes
1 1/2 cup braised onion ribbons with celery (recipe follows)
3 Tbsp mayonnaise
1 large egg
1 Tbsp Worcestershire Sauce (white wine variety)
1/2 tsp dried thyme
2 Tbsp bottled capers (drained)
flour (for dredging)
2 Tbsp olive oil
2 cup flake, poached salmon

Bibb lettuce (for lining platter)
sliced lemons (garnish)

Remove skins from potatoes, grate coarsely into a large bowl, and
add the onion mixture. In a small bowl whisk together well the
mayonnaise, egg, Worcestershire sauce, thyme, capers, and salt and
pepper to taste. Add the mixture to potatoes, and stir until
combined. Add salmon and stir until the salmon is just distributed
evenly. Form 1/3 cup measures of the mixture into the patties and
dredge patties in flour. In a large skillet heat butter (hmmm...
not on the list of above ingredients!!) and oil over moderately
high heat until the fat is hot but not smoking. Saute patties for
3 min. on each side or until golden brown. Line platter with lettuce
and serve cakes with lemon.


Braised Onion Ribbons with Celery
Serves 6.

3 1/2 lbs. onions: halved lengthwise and cut crosswise into 1/2 inch
thick slices
1/4 cup olive oil
7 stalks celery

In a large, heavy skillet cook the onions in the oil, covered, over
moderately low heat, stirring occasionally for 45 minutes. Season
the onions with salt and pepper and cook them, uncovered, over
moderately high heat, stirring occasionally for 30 minutes, or
until they are tender and beginning to turn golden. Add the celery
and cook the mixture, stirring, for 5 min., or until the celery is
crisp-tender.

Printable version: salmon-cakes01.txt.