New England Salmon Cake by Little America

• 6 oz. Poached salmon fillet
• 12 oz. Boiled potatoes peeled
• 2 Tbsp. Spanish or white onion
• 2 Tbsp. Green bell pepper
• 2 Tbsp. Red bell pepper
• 2 Tbsp. Celery diced fine
• 1 Tbsp. Green onion sliced fine
• 1 Tbsp. Parsley chopped fine
• 2 Eggs, 2 Tbsp. Bread crumbs
• 2 Tbsp. Heavy cream
• 5 Tbsp Olive Oil
• Salt & black pepper to taste
• 2 tsp. Tabasco
• Juice from ½ lemon
• 4 tsp. Worcestershire sauce
• 1 cup Flour for dusting the cakes

• 3 cups Water
• 1 cup White wine
• 1/3 fresh lemon
• Salt to taste

Directions:

Check salmon fillet to insure no bones are left in the meat.
Place in poaching water for 8 to 10 minutes.
Remove when done and cool.
Peel and cut potatoes and boil in lightly salted water till done.
Take out of water and cool.
Sauté onions, celery and bell peppers in 1 tbsp of olive oil for 2 to 3 minutes
Take out of the pan and let cool.
Place cold salmon, potatoes and vegetable mixture in a bowl and add the following ingredients:
Whole eggs. Bread crumbs, seasonings, chopped parsley and sliced green onions.
Mix well.
Make in to 3 oz patties, flour lightly and sauté in olive oil till golden brown and to an internal temperature of 150" Fahrenheit.

• Butter 1 tbsp
• Spanish onion diced fine 1 tbsp
• White wine ½ cup
• Fresh lemon juice ½ lemon
• Heavy cream 1 cup
• Fresh tarragon chopped 1 tsp
• (When using dry tarragon use 1/3 tsp in the beginning of the cooking process)
• Salt and pepper to taste
• Worcestershire sauce 1 drop

Directions:

Sauté onions in butter for 1.5 minutes
Add white wine and lemon juice and reduce slowly to ¼ in volume.
Add heavy cream and reduce to 1/3 of volume.
Last minute add fresh tarragon and adjust seasoning with salt, pepper and Worcestershire sauce.

Poached eggs ingredients:

• Whole eggs 7 each
• Water 1 qt
• White vinegar ½ cup

Directions:

Bring water and white vinegar to a boil.
Turn the heat down to a simmer.
Place each egg in to a tea cup and submerge slowly in to the simmering water. Let the egg coagulate in the cup and the release in to the water.
Simmer for 5 to 8 minutes for a med poached egg.

Grilled vegetable ingredients:

• Zucchini sliced on a bias ¼ inch thick 7 slices
• Yellow squash sliced on a bias ¼ inch thick 7 slices
• Carrots sliced on a bias ¼ inch thick and blanches 7 slices
• Red onion med size sliced ¼ inch thick 7 slices
• White balsamic vinegar 4 tbsp
• Olive oil 4 tbsp
• Salt and pepper to taste

Grilled vegetables directions:

Marinate vegetables for 15 minutes and grill or pan sear 2 minutes over med heat both sides

Assembling and preparation timing of the plate:

First step:
Cook fish and potatoes so that you have enough time to get them cooled.
This can be done the day before actual usage.

Second step:
Make salmon cake mixture and form in to patties

Third step:
Cut and marinate vegetables.

Fourth step:
Prepare the sauce.

Fifth step:
Pan sear fishcakes

Sixth step:
Grill vegetables and poach eggs.

Place fish cake on plate and top with poached egg.
Lay vegetable of to the side and top egg with sauce.
Serve hot.

For more information, go to: http://saltlake.littleamerica.com/