Recipe by Chef Jack Czarnecki
Serves 8 as an appetizer or 4 as a main course
- 1/2 cup fresh bread crumbs
- 1/2 cup Portobello duxelles (see below)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried dill
- 1 egg beaten lightly
- 1/2 cup mayonnaise
- 1 pound cooked salmon
Truffle Mayonnaise, made by blending I tablespoon Joel Palmer House Oregon White Truffle Oilwith I cup mayonnaise
1. Stir together the bread crumbs, duxelles, cayenne, dill, egg, and mayonnaise. When the mixture in blended carefully fold in the cooked salmon.
2. Refrigerate for 1 hour before forming into cakes. When this mixture is cold form salmon cakes by rolling 3-4 ounces of the mixture between your palms to form a ball. Then gently flatten the ball into the shape of a small cake. You should have about 8 cakes.
3. Place a medium non-stick sauté pan over medium heat and pour in the some cooking oil, about 1 tablespoon. When the oil begins to very lightly smoke add the salmon cakes 4 at a time. Fry until the cakes begin to brown, about 2 minutes. Flip the cakes and repeat. Finish the remaining cakes in the same manner. They should have a nice golden brown color. Add more oil if needed.
To make duxelles:
3 tablespoons melted butter
2/3 cup chopped onion
2 cups finely chopped wild or white button mushrooms
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon soy sauce
1. Place butter in a medium sauté pan over medium heat.
2. Saute the onion until just transparent, about 3 minutes.
3. Add the mushrooms, salt, sugar, and soy sauce and stir. The mushrooms will begin to give off liquid. Continue to stir the mushrooms until all the liquid has evaporated and the mixture resembles a paste, about 10-12 minutes.
4. Remove from heat and let cool.
Store in the refrigerator for 7-10 days or in the freezer for several months. Makes 1 cup.