Jul 31

It’s not often you find yourself with leftover poached salmon. It’s pretty light, and when served with veggies and a salad, is likely to be eaten up. This past weekend was the exception. Too much salmon.


This is about 1-1/2 cups of salmon.


Add 2 eggs and about 1/2 cup of breadcrumbs.


Form into patties and fry in your favorite oil. I prefer olive oil, but use what you like.


This was put together to use up leftovers, but you can serve this as a great appetizer or pass-around at a party. Just reduce to bite-sized and they’ll be a great addition to your appetizer list.


Note: add the breadcrumbs slowly, you’ll know when the texture is right. If you mix in too much, just add 1/2 egg. This is one of the rare recipes I’ll put up that doesn’t have precise measurements. Some people prefer to cook that way. Others will just walk away when they don’t see the exact amounts. I don’t mind the random tinkering now and then, and for the first time I’ve ever made these, they came out great. The poached salmon had enough flavor that egg and breadcrumbs were all I used here. Let us know if you’ve made these and whether you use an exact recipe.

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Jul 20

3/4 cup clam juice or fish stock
2 envelopes gelatin
2 (7oz) cans sock-eye salmon (or 1 15oz can)
6 flat anchovy fillets
2 tbl capers
2 green onions chopped
Juice of 1/2 lemon
1 tbl chopped dill
8 drops Tabasco
1-3/4 cups sour cream
parsley or dill for garnish

Warm clam juice with gelatin, put remaining ingredients except sour cream in food processor, add gelatin mixture.
Process till smooth, add sour cream and blend until mixed. Chill overnight.

Serve with crackers. A mousse of this kind is really hit or miss depending on the crowd you’re serving.  You can also serve this as part of a brunch buffet, with bagels, sliced tomato, and onions, along with a side of lox, if you’d like. (A classic New York brunch)  You’ll note the title is Salmon Mousse I, yes, there’s a II that we’ll make in next few weeks, in case you’d like a variation on this theme.

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Aug 15

This dish takes a bit of skill. Many I’ve talked to just can’t get the sauce right, and it’s a matter of knowing the texture you are looking for. This lends itself to a thought – a couple posts in the future on sauces, especially those that start with a roux. Depending on the interest, I’ll start thinking about an upcoming ‘sauce series.’

Now the cream sauce for today’s dish:

Start with a stick (1/4 lb) of butter and melt in the pan. Slowly add 4-5 tablespoons flour while whisking continuously. Before the roux (this flour/butter mix) starts to brown, add one pint heavy cream, still whisking. Once the cream is incorporated, add 1/2 cup Parmesan cheese.

Serve over poached salmon and shrimp or scallops, whichever you prefer. You can choose among many sidedishes, we prefer to keep it simple, brown rice and steamed carrots.

Any leftover sauce can be the start of a nice mac and cheese for lunch.


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