Salmon Cakes for Supper

MANYAKOTIC | DREAMSTIME.COM

Ireland Hopping | By Margaret M. Johnson

Salmon Cakes for Supper

I’ve just returned from a 10-day visit to Scotland where the food comparisons with Ireland are unmistakable. Salmon, in particular — fresh, smoked, poached, grilled, in mousses, soups, and salads — comes immediately to mind along with some recipes for salmon cakes and croquettes like my mother used to make. Try these — one with potatoes, one without — and the tangy sauces to top them. Serve them with salad or your favorite green vegetable for a delicious supper. You’ll find salmon recipes like these and others in my newest cookbook Favorite Flavors of Ireland, which you can order online at www.irishcook.com.

POACHED SALMON CAKES WITH LEMON-DILL SAUCE

SERVES 4 TO 5

You can poach your own salmon for this recipe or buy a piece already cooked from your fish shop. Make the sauce first and refrigerate while preparing the cakes.

For the lemon-dill sauce

1 1/2 cups plain yogurt

1/4 cup Dijon mustard

2 tablespoons chopped fresh dill

1 teaspoon lemon zest

Ground black pepper

For the salmon cakes

1/2 cup dry white wine

1/2 cup fish stock or bottled clam juice

1/2 cup water

2 shallots, minced

2 to 3 celery leaves

1 fresh parsley sprig

1 pound salmon fillet, boned

1 pound boiling potatoes, peeled and cut into 2-inchpieces

1/4 cup milk

3 teaspoon dried tarragon

3 tablespoons minced fresh parsley

1 teaspoon lemon pepper

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water

Flour, for dredging

Breadcrumbs, for coating

1/2 cup vegetable oil, for frying

Lemon slices, for garnish

Parsley sprigs, for garnish

1. Make sauce. In a small bowl, whisk together yogurt, mustard, dill, lemon zest and pepper. Cover and refrigerate.


2. Make salmon. In a large skillet, combine wine, stock or clam juice, water, shallots, celery leaves, and parsley. Bring to boil over medium heat and add salmon, skin side down. Cover, reduce heat, and simmer for about 10 minutes, or until fish flakes when tested with a fork.


3. Remove from heat and let fish cool in poaching liquid for 15 minutes. With 2 slotted spoons or spatulas, gently lift salmon from liquid to a plate. Remove skin and flake fish.

Meanwhile, cook potatoes in boiling salted water for 12 to 15 minutes, or until tender; drain and mash.

1. In a medium bowl, combine salmon and mashed potatoes. Add milk, tarragon, parsley, lemon pepper, and salt; mix well. Add eggs and mix again. Shape mixture into 8 to 10 evenly sized cakes. Lightly dredge in flour, pass through egg mixture, and then coat with breadcrumbs.


2. In a large skillet over medium heat, heat oil. Working in batches, cook cakes for 3 to 5 minutes on each side, or until browned. Transfer to paper towels and repeat with remaining cakes. Serve immediately with lemon slices, parsley, and sauce.

MARGARET M. JOHNSON

SALMON PATTIES WITH CUCUMBER-DILL DRESSING

SERVES 6

To lighten up salmon cakes, use canned salmon in this recipe and omit potatoes. Make the sauce first and refrigerate while preparing the patties.

For the cucumber-dill dressing

1 seedless cucumber

1/4 cup red wine vinegar

1 teaspoon sugar

1/2 teaspoon salt

Ground black pepper

1 1/2 tablespoons minced fresh dill

1 1/2 teaspoon horseradish

1 cup plain yogurt

For the salmon patties

2 (14.75-ounce) cans salmon, packed in water

2 cups finely chopped celery

4 large eggs, beaten

1 cup finely chopped onion or shallots

3 tablespoons minced fresh parsley

1 teaspoon salt

2 teaspoons lemon pepper

2 to 3 tablespoons olive oil

Lemon slices, for garnish

Parsley sprigs, for garnish

1. Make dressing. Peel, half, and thinly slice cucumber into a colander; let drain for 10 to 15 minutes. Transfer to small bowl and stir in vinegar, sugar, salt, pepper, dill, horseradish, and yogurt. Cover and refrigerate.


2. Drain salmon. Remove bones and flake into a medium bowl. Stir in celery, onion or shallots, parsley, salt, and lemon pepper. Shape mixture into 6 evenly sized patties.


3. In a large skillet over medium heat, heat 2 tablespoons oil. Working in batches, cook cakes for 5 minutes on each side, or until browned. Transfer to paper towels and repeat with remaining cakes and additional 1 tablespoon oil. Serve immediately with lemon, parsley, and sauce.

Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook with FREE SHIPPING, visit www.irishcook.com.