1/2 cup white winern1/2 cup fish stockrn1/2 cup waterrn2 shallots, mincedrn2-3 celery leavesrnsprig of fresh parsleyrn1 pound salmon, boned rn1 pound potatoes, peeled and cut into 2-inch piecesrn1/4 cup milkrn1 teaspoon dried tarragonrn1 tablespoon dried parsleyrn1 teaspoon lemon pepperrn1/4 teaspoon saltrn1 egg, beatenrnflour, for dredgingrnegg washrn1/2 cup plain breadcrumbs, for dredgingrnvegetable oil, for fryingrnfresh parsley and lemon slices, for garnishrnrngreen mayonnaise saucernrn1/2 cup cooked spinach, drained and finely choppedrn1 teaspoon dijon mustardrn1 teaspoon lemon juicern1 tablespoon chopped fresh parsleyrn1 teaspoon chopped fresh chivesrn1/2 teaspoon dried tarragonrn1/2 teaspoon basilrn2 cups mayonnaise
Try these salmon cakes with green mayonnaise sauce.
In a skillet over medium heat, combine the wine, stock, water, shallots celery leaves, and parsley. when liquid begins to boil, lay the salmon in, skin side down, cover, reduce heat, and poach until fish flakes when tested with a fork, about 10 minutes. remove from heat and let fish cool in the poaching liquid for 15 minutes. with two slotted spoons or spatulas, gently lift the salmon from the liquid to a plate. remove the skin and flake the fish. meanwhile, cook the potatoes in boiling salted until tender, 12 to15 minutes. drain and mash.
In a medium sized bowl, combine the flaked salmon and mashed potatoes. add the milk, tarragon, parsley, lemon pepper, and salt and mix well. add the egg and mix again. chill for 10 minutes before shaping into cakes.
Shape the mixture into 8 to10 evenly sized cakes. lightly dredge in flour, pass through egg wash, then breadcrumbs. in a large fry pan over medium heat, heat the oil. when hot, add cakes and cook in batches, 3 to 5 minutes on each side, until browned. serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°f oven until ready to serve.
Green mayonnaise sauce:
Place all ingredients, except mayonnaise, in a blender jar and process until smooth. stir into mayonnaise and whisk until smooth. makes 2 1/2 cups.
Source: razzledazzlerecipes.com
