I made this last night with canned salmon and dill instead of sorrel. It was delicious, my husband and I loved it. When using fresh dill, use a lot more than you think, because the flavor is mild.
Martha Stewart Member
Rating: Unrated
03/17/2008
I made this and didnt have sorrel , so added more parsley [curly parsley as I didnt have the flat leaf kind] It was delicious. I froze half of the fish cakes as not everyone came home for dinner that night....I used my stick blender to blend the sauce right in the pan. Very tasty.
Martha Stewart Member
Rating: Unrated
03/16/2008
Definition: [SOR-uhl] Sorrel leaves are shaped much like those of spinach and range from pale to dark green in color and from 2 to 12 inches in length. Fresh sorrels peak season is in the spring. It should be chosen for its bright green, crisp leaves. Refrigerate fresh sorrel in a plastic bag for up to 3 days. In the spring, when at its youngest and mildest, sorrel is used in salads or cooked as a vegetable.
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Martha Stewart Member
Rating: Unrated
03/14/2008
Can dill be used in place of Soral Leaves?
Martha Stewart Member
Rating: Unrated
03/14/2008
What can be used in place of the sorrel leaves? Sorrel leaves are not available in our area of North Dakota.
Martha Stewart Member
Rating: Unrated
03/13/2008
Sorrel leaves are a large citrusy flavored leaf usually used in sauce. I think that they taste better raw, and shall liquify them that way with the cream.
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Martha Stewart Member
Rating: Unrated
03/13/2008
What R sorrel leaves
Martha Stewart Member
Rating: Unrated
03/13/2008
Nightowl: looks like a tasty recipe dish. How did you like the finished salmon cakes?