I saw this recipe for salmon cakes on Chef John's blog a while back, and I finally decided to make it. I thought it would be good with poached eggs on top, and it sure was! You can find the original recipe on his blog, but I modified it due to lack of certain ingredients, so I'll post what I used:
Poached Eggs Over Salmon Cakes
- 12 ounces canned salmon
- 1 1/2 tablespoons chopped pickle or relish
- 1 clove garlic, grated
- 1/2 teaspoon dijon mustard (I didn't have this so I used 1/2 tsp. mayo and 1/2 tsp. mustard)
- juices of 1/2 lemon
- 1 egg
- nearly 1/3 cup Panko or other plain breadcrumbs
- salt + pepper to taste
- butter or oil for frying
Combine all of your ingredients in a bowl, pat down and refrigerate for 30 minutes. Divide the mixture into fourths and form your patties. Pat with a little more breadcrumb and fry over medium heat for 5 minutes on each side.
4 comments:
gaaaah I am so hungry now!! Those look awesome! I'll have to try making them sometime.
-Megan
OMG. this looks AMAZING. I would SO order this at a restaurant! your cooking skills will forever amaze me!
oh man...this is so gorgeous looking.
Wow!! I'm sure that this dish tasted as good as it looked!! I'm eating my quickie sandwich and drooling at your pictures!
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