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Deviled Salmon Cakes
Recipe By:
Chef Skip Laskody with Harris Teeter
Ingredients
| Sauce 2 cups Mayonnaise 2 tsp. dry mustard 3 cloves garlic 3 each gherkin 2 tbl. capers 2 tbl. parsley 1 tbl. tarragon 1/2 tsp. anchovy paste | Salmon Cakes 1 lg. green bell pepper 1 lg. onion, finely chopped 2 tender ribs celery, finely chopped 2 cloves garlic, finely chopped 1/4 cayenne pepper 1/2 tsp. paprika 1/2 cup Mayonnaise 1 large egg 1 lbs. Salmon filet, poached, flaked 1 1/2 cups breadcrumbs 1 cup olive oil |
1) In a Food processor, combine the sauce ingredients and process smooth. Remove to a Chilled bowl, cover and chill.
2) In a mixing bowl combine the prepared veggies with the garlic, cayenne pepper, paprika, mayonnaise, egg chilled flaked salmon and mix well.
3) Add just enough breadcrumbs to form a Patti-like consistency. (reserve enough crumbs to press into the cakes just before pan frying.)
4) Scoop up about 2 tbl. of the salmon mixture and using your hands, shape into a 2 inch round cake, about 1/2 inch thick. Repeat procedure until all salmon material is used up.
5) Heat the olive oil in a heavy, deep sided skillet over medium heat to a temperature of 375 F. Sprinkle with remaining breadcrumbs and place the cakes into the hot oil and fry uncovered for 2 minutes per side. Turn it once.
6) Carefully remove with a slotted spoon and place on a paper towel to drain. Serve the salmon cakes with the prepared sauce.
