SALMON CAKES WITH HORSERADISH SAUCE

SALMON CAKES WITH HORSERADISH SAUCE image

Categories Fish

Yield 4 big patties

Number Of Ingredients 18

SALMON CAKES
1 (14.75 oz.) can salmon
2 T butter
1 small onion, chopped or 2 scallions
1 leek (white part) chopped
2-3 slices of bottled roasted red peppers, chopped
3/4 of a Saltines cracker packet, crushed
2 eggs, beaten
1/4 C. total chopped parsley and cilantro, to taste (or basil, fennel, parsley whatever suits your taste)
1/4 tsp. cayenne
1 tsp. dry mustard
grind of pepper
3 T. olive oil
HORSERADISH SAUCE
3/4 cp. mayonaisse
2 Tbls. horseradish
1 Tbls. red wine vinegar
1/4 cp. sourcream

Steps:

1. Drain the salmon, reserving a few tablespoons of the liquid. Discard the large circular bone, but keep the smaller bones and skin (good Omega 3). Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, leeks, and red peppers and cook until onion/leeks are tender. 2. In a medium bowl, combine the onions, the cracker crumbs, eggs, parsley/cilantro, mustard, cayenne, salmon, and 2-3 tablespoons of salmon liquid. Mix until well blended, then shape into 4 or 5 patties. The patties should just hold together, and should feature the salmon, not the crumbs (i.e., don't coat with crumbs, like traditional recipes do). 3. Heat olive oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side. 4. FOR SAUCE: whisk together ingredients. Very good served with fresh garden greens.