Salmon Corncakes Recipe - Cooking Index
Salmon Corncakes Recipe - Cooking Index
| 2 cups | 474ml | Water |
| 1 cup | 237ml | Dry white wine |
| 1 | Bay leaf - preferably fresh | |
| 4 | Peppercorns | |
| 2 | Parsley sprigs | |
| A few celery leaves | ||
| 2 | Salmon steaks - about | |
| 1 lb | 454g / 16oz | Each |
| 1 cup | 62g / 2.2oz | Fresh corn kernels - cooked |
| 1/2 cup | 73g / 2.6oz | Finely chopped shallots |
| 1/2 cup | 73g / 2.6oz | Finely diced red bell pepper |
| 1/2 cup | 55g / 1.9oz | Finely diced celery |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro - leaves |
| 1/2 cup | 118ml | Nonfat plain yogurt - drained |
| 15 | Minutes in a fine - strainer | |
| 1/2 cup | 118ml | -- ¥ |
| 1 | Light" mayonnaise | |
| 1/2 teaspoon | 2.5ml | Dijon-style mustard |
| 1 | Tabasco sauce | |
| Salt to taste | ||
| Freshly ground black pepper, -to taste | ||
| 1 | Egg -plus 1 egg white, lightly beaten | |
| 1 1/2 cups | 219g / 7.7oz | Cracker crumbs |
| 4 tablespoons | 60ml | Olive oil |
When poaching salmon, whether to serve on its own or to use as an ingredient, season your liquid well with white wine, peppercorns, celery leaves, fresh parsley and a bay leaf for greatest flavor.
1. Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in a shallow 8x8" pan. Slowly bring to a boil, reduced to a simmer and add salmon steaks. Simmer until salmon is just cooked through - 7-10 minutes, depending on thickness. Remove with a slotted spatula, drain and cool slightly. Flake salmon into a bowl (do not break it up too much); discard skin and bones.
2. To the salmon add corn, shallots, red pepper, celery and cilantro. Fold together gently with a rubber spatula.
3. Combine yogurt, mayonnaise, mustard and Tabasco in a separate bowl. Fold into salmon mixture. Season with salt and pepper. Gently fold the egg, egg whites and 1/4 cup of the cracker crumbs into the salmon mixture.
4. form into 8 large or 12 medium-sized patties. Lay some cracker crumbs on a plate and coat the patties on both sides, using more crumbs as needed. Refrigerate, covered, for up to 1 hour.
5. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Cook salmon corncakes a few at a time until golden, about 3 minutes per side. Add more oil to skillet as needed. Serve immediately with Festival Corn Salsa alongside.
Serve 8 as an entree or 12 as an appetizer.
Source:
Bon Apetit-1994
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