Saturday, March 24, 2012

Salmon Cakes

Here is an Irish Pub Treat: Salmon Cakes with Whiskey Dill Sauce. Thanks to my sister, Valarie, and her expertise in the cold water of Alaska's Kenai River, we were given the most delicious salmon fillets that we have been eating-savoring-enjoying throughout the winter with great delight! This piece was poached in some water and lemon juice, salt, peppercorns, and a little dried basil and thyme. The salmon was then flaked and mixed with some chopped bread and butter pickles, a little mayo, chives, and juice from the pickles. Then the messy part of gathering it together, forming a patty or cake, dipping it in egg, next flour, finally bread crumbs and frying them until golden brown. A sauce was made using the stock from poaching, dill, Irish whiskey, butter, and heavy cream. Fresh spinach was added to the sauce just for the wilting effect and it was all served on a bed of Jasmine rice. There were plenty of patties left over for lunch the next day and what a treat they were! Pacific Northwest Salmon with a little Irish is the perfect welcome to springtime meal!

No comments:

Post a Comment