One of my best friends is hosting a luncheon in a couple weeks and has asked me to cook and decorate the eating area for a group of women organizing a fund raiser for a fish hatchery.
So today I took the time to think about what the menu might look like.
Keeping with the theme, I'm thinking about a starter of a light fish soup - recipe to come later in the week - with another dish I'm experimenting with - a crispy little seafood bite made with rice paper - stay tuned.
And for the main...
Crispy Smoked Salmon Cakes with Asparagus Cream Sauce and a Salad of Mixed Greens and Veggies with a Light Oil and Balsamic Vinegar Dressing.
I played around with the ingredients tonight - taking a risk by adding Wasabi as the background note in an old time recipe of my grandmother's.
Back in the day she used to make these wonderful little baked salmon cakes for lunch that she would top with a sauce made with Cream of Mushroom Soup.
As a child I always loved it and associate it with the feelings of comfort and safety that can only be found at grandma's house.
This updated version became Sunday dinner for myself and my husband.
Both of us agreed, it was delicious.
Crispy Smoked Salmon Cakes with Asparagus Cream Sauce
For printable recipe click HERE
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1/2 cup minced onion
- 2 cloves minced garlic
- 2 medium potatoes, boiled and mashed
- 1/4 teaspoon salt
- 1 small can high quality smoked salmon
- 1 tablespoon lemon juice
- 2 teaspoons Wasabi paste
- 3 Tbsp snipped chives
- 2 Tbsp sour cream
- 1 beaten egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- Heat the butter and olive oil in a small skillet over medium heat. Add onions and garlic and cook, stirring frequently, until golden brown, about 3-4 minutes. Set aside.
- Mix the smoked salmon to the potatoes and stir together. Stir in the sauteed onions. Add the lemon juice, Wasabi paste, chives, sour cream and egg. Mix well and form into patties.
- Heat vegetable oil in a large skillet. Turn to medium. Brown cakes on both sides, watching closely to make sure they don't burn - about 2 1/2 minutes per side. Drain on paper towel. Serve drizzled with Wasabi Asparagus Cream Sauce.
- 1 Tbsp butter
- 1 1/2 cups whipping cream
- 12 Asparagus spears
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 1/4 tsp Wasabi paste
- Fill a small pot with water and bring to the boil. Add asparagus tips and boil until tender (about five minutes) Transfer to a blender and using a little of the water from the pot puree. Set aside.
- Melt butter in a sauce pan on medium with cream. Reduce heat to a low simmer for about 40 minutes stirring occasionally until volume is reduced and sauce thickens.
- Add the rest of the ingredients one at a time ending with the pureed asparagus and stir well.
- Drizzle over the salmon cakes and save the rest of the sauce for tomorrow - we'll be using it to make a delicious chicken fettucini.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.