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Scottish Salmon Cakes with Green Mayo
Featured this weekend at the Sir Julian's Cuisine
Ingredients:
2 - 6 oz. boneless Scottish salmon fillets 2 garlic cloves
2 cups poaching liquid 1/2 cup bread crumbs
White wine 2 eggs
1 lemon quartered Tbsp. lemon juice
Dill Tbsp. whole grain mustard
Peppercorns Salt and pepper
Sliced leeks
Green Mayo:
1/2 cup Mayo Tsp. tarragon chopped
Tsp. dill Tsp. lemon juice
Tsp. parsley chopped Sale and pepper
Keep skin on salmon for poaching. Season each fillet with salt and pepper. Heat poaching liquid in shallow pan, placing salmon in gently. Simmer for 6-7 minutes, cover until salmon is cooked through, but yet moist and firm. Pull salmon from poaching liquid and cool. Remove skin and flake with a fork. Combine bread crumb ingredients and fold in salmon. Form 4 oz. cakes and chill. Combine green mayo ingredients and refrigerate until ready to use. Heat oil in frying pan, add cakes and brown on each side. Serve on your favorite roll with green mayo and lettuce.
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