Serves 4 to 6
Ingredients
For the cakes:
4 Salmon fillets, about 8oz each, 1″ thick
2 tbsp unsalted butter
2 medium onions, minced
4 sticks celery, minced
2 red peppers, minced
2 large egg yolks
2 tbsp Dijon mustard
2 tbsp lemon juice
2 tbsp minced fresh chives
1 tbsp Worcestershire sauce
2 tsp Tabasco
1 tsp cayenne pepper
1 tsp salt
1/2 cup breadcrumbs
For the coating:
1/2 cup flour
2 large eggs, beaten
1 cup seasoned breadcrumbs
2 tbsp olive oil
Directions
1. Poach the salmon fillets in stock and a little white wine, for 6-8 minutes, until the salmon is cooked through.
2. Remove the salmon from the poaching liquid, cover, and cool in the fridge for about 20 minutes.
3. Flake the fish into a bowl.
4. Melt the butter in a frying pan over medium heat. Add the onion, celery, and red peppers, and cook for 5 minutes, until softened. Transfer to a bowl and cool in the fridge for 10 minutes.
5. Whisk together the egg yolks, mustard, lemon juice, chives, Worcestershire sauce, Tabasco, cayenne, and salt in a large bowl.
6. Add the flaked salmon, cooked vegetables, and the breadcrumbs, and gently stir the mixture together.
7. Shape the mixture into around 14 cakes, about 3 inches across and 1 inch thick. Put the cakes on parchment paper on a baking sheet and refridgerate for at least 30 minutes.
8. For the coating, dust the cakes with flour, dip them in the eggs, then in the breadcrumbs.
9. Heat the olive oil in a frying pan, and fry the cakes in batches until golden, around 3 minutes per side. Serve hot.