Salmon Cakes with Sorrel Sauce
Mix salmon, potato, eggs, scallions, 1/2 teaspoon salt, and the pepper in a bowl. Form into twelve 2 1/2-inch cakes.Advertisement
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.
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.
Spoon sauce over salmon cakes, and serve immediately.