Salmon Cakes
Source of Recipe
Sugarbusters Recipes Volume I By Ricki
List of Ingredients
1 (14 3/4-oz.) can salmon, drained, skin and bones removed
2 eggs, well beaten
1/2 cup sour cream
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 tablespoon minced shallots
1/4 teaspoon dry mustard
2 tablespoons fresh parsley
2 tablespoons butter, melted
oil for frying
LEMON SAUCE
2 tablespoons butter
1 cup heavy cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
Recipe
In medium bowl, combine salmon, egg, sour cream, onions, shallots, 1/2 teaspoon salt, black pepper, paprika, mustard,and parsley. Divide mixture into 8 equal portions. Spoon each portion into hot fat and fry about 5 minutes until light golden brown. Turn and repeat. Keep hot until served.
Meanwhile, to make lemon sauce, melt 2 tablespoons butter in small saucepan over medium heat. Gradually stir in cream; bring to a boil, stirring constantly. Cook 5 minutes or until thickened. Remove from heat; stir in lemon juice, 1/4 teaspoon salt and red pepper. Serve cakes with lemon sauce. Makes 4 servings
Pork rinds may be used as a thickener for these cakes, but to me the pork rinds can be tasted, and just treating this rather like egg-fu-yung does just fine. In fact the addition of bamboos shoots and/or mung beans might make an interesting variation, adding a soy sauce based topping for serving it at that time.
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