Monday, April 27, 2009
Herb Salmon Cakes With Horseradish Tartar Sauce
These bad boys are tasty! I got the idea after seeing a picture of crab cakes on the cover of some magazine. You'll love the moist interior balanced against the crispy exterior.
Herb Salmon Cakes:
Prepare Herb Mixture; set aside.
In a processor, turn about 3-4 slices of thick country/french bread into crumbs. Save 1 cup, and pour the rest into a baking dish or other rimmed dish.
Chop 2 salmon filets (no skin) into large chunks about 2x2. Drop those into a processor and pulse a couple of times. Need to have small chunks- NOT paste!!
Drop the fish and 1 cup bread crumbs into a mixing bowl. Add 1-2 Tbsp Herb Mixture. Scramble 1 egg and pour it into your mixing bowl. Wash your hands, then mix it all by hand. Form a few cakes of about 2-3" in diameter. Set those into the crumbs in your baking dish and coat all sides. Set aside.
Heat 3 Tbsp olive oil to medium heat. Fry each salmon cake about 4-6 minutes, caring not to burn and turning frequently. Top with lemon and parsley. Eat with Horseradish Tartar Sauce (below).
Horseradish Tartar Sauce:
1/2 Cup Miracle Whip
Juice of 1/4 lemon
1-2 Tbsp horseradish
1/2 finely chopped pickle. Mix well and chill.