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Salmon Cakes and Horseradish Cream Sauce




Source of Recipe


Internet


List of Ingredients




1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces
1 lb salmon fillets
salt and freshly ground black pepper
water or white wine
1/4 cup milk
1 teaspoon dried tarragon
1 teaspoon fresh parsley, chopped
1 egg, beaten
flour, for dredging
1/2 cup plain breadcrumbs, for dredging
egg wash (1 egg mixed with 1 tablespoon water)
vegetable oil, for frying

TO SERVE:
lemon slices
chopped fresh parsley
sour cream or creme fraiche



Recipe



Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil. Cook until tender, 12-15 minutes.

Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine. Bring to a boil and reduce to a simmer to poach. Cover with a lid. Turn one time when halfway through cooking, and cook until opaque in the center. Remove from the pan and set aside until cool enough to handle. Remove skin (if it is on) and any bones. Flake the fish into medium-size chunks; set aside.

When the potatoes are cooked, drain and return to the pan. Mash with milk while still hot to a fluffy, even consistency. Add tarragon and parsley.

Fold in the salmon. Season to taste.

Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.

Shape the mixture into 8 to 10 evenly sized cakes. Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.

Heat the oil over medium high heat in a large, nonstick skillet. Add the patties, being careful not to crowd them, and cook in batches. Turn when cooked to a golden brown. Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately.

Garnish with lemon slices, parsley, and a dollop of sour cream or creme fraiche (or Horseradish Cream Sauce).

The horseradish sauce is not an Irish recipe, but goes well with the salmon cakes.

Servings: 4-5 (2 cakes each)