Salmon Griddle Cakes With Greens And English Butter Sauce Recipes

Steps:

• To make the salmon cakes, combine the salmon, mayonnaise, eggs, parsley, bread crumbs, salt and pepper in a large bowl and mix until thoroughly combined. Divide into four balls, and form each ball into a cake. Place a large, heavy skillet or griddle over medium heat. Add the oil and cook the cakes until lightly browned, 2 to 3 minutes each side. Set aside.
• To make the sauce, in a small heavy-bottomed saucepan, whisk together the flour and milk and cook over medium heat until the mixture becomes a thick paste, about 3 to 4 minutes.
• Transfer the flour-and-milk mixture to the top of a double-boiler and set over simmering water. Slowly whisk in the butter pieces. Remove from the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
• To assemble the dish, place a 4-inch circle of greens in the centers of four plates and top each with a salmon cake. Spoon butter sauce around the edges of the plates and serve immediately.

Steps:

• For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
• For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.
• For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.