We had a very nice dinner last night with friends we hadn’t see in awhile. It was nice to slow down, sit around the table, enjoy a simple meal and catch up with folks you care about. Reminds me to have friends over more often.
I served these fish cakes with romesco sauce on a bed of arugula and endive lightly dressed with lemon vinaigrette. The sides: Full Belly Farms vegetable gratin and a pilaf of root veggies with red & white quinoa. Oh and strawberry shortcake for dessert
Here is the recipe for the fish cakes:
* Exported from MasterCook *
Fish and Potato Cakes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound salmon — cooked and flaked, be careful to search out all bones
2 medium russet potato — organic, with skin steamed and roughly mashed
1/2 cup panko or other bread crumbs — up to 1 cup to hold together
1 bunch scallion — thinly sliced
2 tablespoons capers — coarsely chopped
2 lrg eggs -try Chino Ranch eggs, my favorite
1/2 teaspoon pepper
sea salt to taste
Mix all ingredients together. Potatoes should be chunky and fish flakey – in other words don’t mash the heck out of it :). Season with sea salt (I like Redmond) to taste. Form into 12 patties.
Heat olive oil in a saute pan (use a cast iron pan) over medium heat. Saute each cake until golden brown on each side. You can make ahead and warm in the oven before serving. Tasty for breakfast too.
Yield: 12 each
– – – – – – – – – – – – – – – – – – –
Serving Ideas: Serve with tartar sauce or roasted red pepper romesco on a bed of salad greens or with celery root remoulade.
Variations: Sub fresh salmon with fresh cod or seabass or 14 oz can salmon (all canned salmon is wild – but then you have the metal can…) or canned tuna (sometimes you can find tuna in a glass jar). Sub capers with chopped green or black olives. Use your favorite variety of potato instead of russets (last night I used yellow potatoes from the Full Belly CSA box.)
For a Vegetarian Version sub the fish with 1-1/1/4 cup of lightly steamed broccoli or cauliflower.