La Belle Cuisine - More Fish Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Fresh Salmon Cakes with Remoulade Sauce
"A good cook is like a sorceress who dispenses
Recipe of the Day Categories:
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
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.)
1/4 cup loosely packed fresh parsley leaves
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.