Tama's Salmon Cakes With Hollandaise Sauce

Less expensive than crab cakes, but just as elegant, salmon cakes with Hollandaise sauce pair beautifully with a Pinot Noir.


Servings: 2

Cook Time: 1 hour

Pair With: Try a good Pinot Noir.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For Salmon Cakes:

3 small waxy potatoes, such as red or Yukon Gold, to make 1/2 cup

1 egg

1 6 oz. can salmon

1 teaspoon minced fresh dill

2 tablespoons fresh minced parsley

pinch freshly ground black pepper

1/4 teaspoon salt

1 1/2 cups, approximate, Panko (Japanese bread crumbs)

3 tablespoons ghee or clarified butter

Ingredients For Hollandaise:

1/4 cup ghee or clarified butter

2 egg yolks

3 tablespoon warm water

juice of 1 lemon, about 1/8 cup juice

dash Tabasco sauce

1/2 teaspoon salt

dash white pepper


Directions For Salmon Cakes:

Peel and slice the potatoes, place into a pot, cover with water and bring to a boil. Cook around 10 minutes or until the potatoes are softened but not mushy. Drain, let cool, and cut into a small dice--cubes about 1/8" on each side.

In a mixing bowl, stir the egg with a fork until well mixed, add the salmon and flake it apart with the fork. Add the dill, parsley, pepper and salt and stir until mixed.

Pour the Panko bread crumbs into a shallow bowl. Divide the salmon mixture into four parts and form each one into a ball, then pat into a patty. Carefully place in the Panko, turn and coat the other side.

Heat the clarified butter in a large frying pan over medium heat and add the cakes. Turn the heat to low and cook for about 10 minutes or until the cakes are browned on the bottom. Flip and cook 5 more minutes or until browned on the second side. Cover to keep warm as you make the Hollandaise.

Directions for Hollandaise:

Warm the butter and pour into a measuring cup (you can microwave the butter in the cup for 20 seconds). Use a bain marie or double boiler--bring the water in the bottom pot to a low boil. In the top pot, whisk the egg yolks with 3 tbsp. water. Slowly drizzle the butter into the egg yolks, whisking continuously. Drizzle in the lemon juice, whisking continuously, then add the Tabasco, salt and pepper.

Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, whisk in more water until you have the right consistency.


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Chef's Notes:

Using clarified butter or ghee for frying the salmon cakes instead of plain butter increases the smoke point to around 100 degrees so they won't burn during cooking. Use vegetable oil if you don't have clarified butter; it won't have the same buttery flavor.