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Friday, November 10, 2006

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Fresh Salmon Cakes with Rémoulade Sauce
Bon Appetit May 1987

7 slices good quality white bread, (7 ounces) broken into pieces
1 teaspoon dried minced onion, softened in 1/2 teaspoon water
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 large shallots (1 1/2 ounces)
2 ounces Asiago cheese
1 egg
1 tablespoon mayonnaise
2 teaspoons spicy brown mustard
1 teaspoon fresh lemon juice
1 1/2 cups coarsely flaked cooked fresh salmon (10 ounces)
Vegetable oil for frying

In work bowl of food processor fitted with steel knife, combine bread, onion, thyme, salt and cayenne. Process to fine crumbs, about 1 1/2 minutes. Transfer to shallow pie plate. With machine running, drop shallots through feed tube and mince. Add cheese and process until minced. Add 1 1/2 cups breadcrumb mixture, egg, mayonnaise, mustard and lemon juice and blend using 3 to 4 on/off turns; do not overprocess. (Can be prepared 1 day ahead. Cover salmon mixture and chill. Cover remaining breadcrumb mixture separately; keep at room temperature.)
Position rack in center of oven and preheat to 250 degrees F. Line baking sheet with several layers of paper towels. Shape salmon mixture into twelve 3/8-inch-thick patties, using about 2 1/2 tablespoons for each. Roll in remaining breadcrumb mixture to coat thoroughly. Heat 1/4 inch oil in heavy large skillet over medium-high heat. Add several patties (do not crowd) and cook until crisp and golden, about 1 minutes per side. Gently transfer to prepared sheet; keep warm in oven. Cook remainder, adding more oil if necessary. Serve immediately, accompanied by Rémoulade Sauce.

Rémoulade Sauce

1/4 cup loosely packed fresh parsley leaves
1 small garlic clove
1 small shallot
1/2 small jalapeño chili, seeded
1 egg yolk *
8 tablespoons safflower oil
1 teaspoon spicy brown mustard
2 tablespoons prepared horseradish
1/8 teaspoon sugar
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt

* Egg Safety Information

Place parsley in work bowl of food processor fitted with steel knife. With machine running, drop garlic, shallot and chili through feed tube and mince. Add yolk, 2 tablespoons oil and mustard and process until slightly thickened, about 20 seconds. With machine running, slowly drizzle oil through feed tube in a thin, steady stream. Add horseradish, sugar, Worcestershire sauce and salt and blend 10 seconds. Adjust seasoning. (Can be prepared 4 days ahead. Cover and refrigerate.) 4 to 6 servings.