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Salmon Cakes with Sorrel Sauce

Salmon Cakes with Sorrel Sauce

Martha Stewart Living, March 2008 http://www.marthastewart.com/317049/salmon-cakes-with-sorrel-sauce
3
Rated
60100(2)2
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Makes 12
    Serves 4

Ingredients

    • 1 pound cooked or canned salmon, flaked
    • 2/3 cup cooked potato, from <u>Crisp Potato Skins</u>
    • 2 large eggs, lightly beaten
    • 3 scallions, white and pale-green parts only, finely chopped
    • 3/4 teaspoon coarse salt
    • Freshly ground pepper, to taste
    • 4 tablespoons extra-virgin olive oil, plus more as needed
    • 3/4 cup heavy cream
    • 2 cups thinly sliced fresh sorrel leaves (4 ounces)
    • 1/3 cup fresh flat-leaf parsley leaves
    • 2 teaspoons fresh lemon juice

Directions

  1. Mix salmon, potato, eggs, scallions, 1/2 teaspoon salt, and the pepper in a bowl. Form into twelve 2 1/2-inch cakes.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half the cakes, and cook until golden, 2 to 3 minutes per side. Repeat with remaining oil and cakes.
  3. Bring cream to a simmer in a small saucepan over medium heat. Add sorrel and parsley, and cook for 2 minutes. Puree with lemon juice and the remaining 1/4 teaspoon salt in a blender or a food processor until smooth.
  4. Spoon sauce over salmon cakes, and serve immediately.

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