Patrick Day - Spoonful I
Spoonful I
Patrick Day
Buy This Art Print At





WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Fresh Salmon Cakes with Remoulade Sauce



GIFTING 468 x60

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!



Fresh Salmon Cakes with Rémoulade Sauce
Bon Appetit May 1987

7 slices good quality white bread, (7 ounces) broken into pieces
1 teaspoon dried minced onion, softened in 1/2 teaspoon water
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 large shallots (1 1/2 ounces)
2 ounces Asiago cheese
1 egg
1 tablespoon mayonnaise
2 teaspoons spicy brown mustard
1 teaspoon fresh lemon juice
1 1/2 cups coarsely flaked cooked fresh salmon (10 ounces)
Vegetable oil for frying

In work bowl of food processor fitted with steel knife, combine bread, onion, thyme, salt and cayenne. Process to fine crumbs, about 1 1/2 minutes. Transfer to shallow pie plate. With machine running, drop shallots through feed tube and mince. Add cheese and process until minced. Add 1 1/2 cups breadcrumb mixture, egg, mayonnaise, mustard and lemon juice and blend using 3 to 4 on/off turns; do not overprocess. (Can be prepared 1 day ahead. Cover salmon mixture and chill. Cover remaining breadcrumb mixture separately; keep at room temperature.)
Position rack in center of oven and preheat to 250 degrees F. Line baking sheet with several layers of paper towels. Shape salmon mixture into twelve 3/8-inch-thick patties, using about 2 1/2 tablespoons for each. Roll in remaining breadcrumb mixture to coat thoroughly. Heat 1/4 inch oil in heavy large skillet over medium-high heat. Add several patties (do not crowd) and cook until crisp and golden, about 1 minutes per side. Gently transfer to prepared sheet; keep warm in oven. Cook remainder, adding more oil if necessary. Serve immediately, accompanied by Rémoulade Sauce.

Rémoulade Sauce

1/4 cup loosely packed fresh parsley leaves
1 small garlic clove
1 small shallot
1/2 small jalapeńo chili, seeded
1 egg yolk *
8 tablespoons safflower oil
1 teaspoon spicy brown mustard
2 tablespoons prepared horseradish
1/8 teaspoon sugar
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt

* Egg Safety Information

Place parsley in work bowl of food processor fitted with steel knife. With machine running, drop garlic, shallot and chili through feed tube and mince. Add yolk, 2 tablespoons oil and mustard and process until slightly thickened, about 20 seconds. With machine running, slowly drizzle oil through feed tube in a thin, steady stream. Add horseradish, sugar, Worcestershire sauce and salt and blend 10 seconds. Adjust seasoning. (Can be prepared 4 days ahead. Cover and refrigerate.) 4 to 6 servings.

Index - Fish Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: January 21, 2001.