Friday, September 27, 2013

Supper


Some ground up fresh salmon, pankow, mayonaise, dijon mustard, parsley, green onion, shallot, salt, pepper and a dash of cayenne pepper and about fifteen minutes of prep time and you get those fried salmon cakes above. Since I learned that recipe from the show America's Test Kitchen on PBS, I have been hooked for they are by far, the best salmon cakes I have ever eaten. I made a double batch of about fourteen of them and between the four of us, we darn near polished them off. My wife made the contribution of the wedge salad you see above with homemade dressing, blue cheese and some bacon. It was delicious as well.

9 comments:

sage said...

My mom used to make salmon cakes, but yours look better!

Ed said...

Sage - I have eaten a lot of them over the years but I must say that this recipe is the best of the lot.

kymber said...

buddy - please tell me that you saved a few for me and that you are express-posting them this evening?!?!?!? please?!?!?!?

your friend,
kymber

roaring40 said...

I think the better ones are those that don't have an overwhelming amount of fish. We make them with mash potato, but not really mashed more crushed. Using a bit of egg white as the binding agent, and a scallion in lieu of both onion and shallot. But for the most part this is a very new dish for most people. I'd say since 1990. It's really only since then the farmed salmon became widely available. It was in use for other types of fish, mostly smoked and quite frankly if I had your smoker thats how I'd go about it today.
I think one of the main chefs back around 1900 or even before at the Savoy had a recipe-perhaps Escoffier, ironically of course since fish cakes were poor peoples food.
What's pankow ?. Google arrives at a Berlin suburb.

Ed said...

Kymber - They were boxed up and awaiting the mail man. Unfortunately he was 12 hours away and we got hungry waiting. Perhaps the next time!

Vince - I've had fish cakes with the mashed potatoes as you describe. These definitely have a lot more flavor since the main ingredient is salmon and not potato. A little smoke flavor would go well but I think the crispiness from frying really makes the texture a part of the experience. Pankow is a type of japanese bread crumb.

Leigh said...

I have to agree that your salmon cakes look fantastic. So does that salad. Is there a link to the salmon recipe?

edifice rex said...

Yeah, those look wonderful and I love salmon cakes! A link to the recipe would be great!

Ed said...

Leigh & Edifice Rex - I will post a recipe on Wednesday in another post.

Bone said...

Looks delicious!

And I see that by the time I commented you've already gotten the recipe post, as well.