Tag: salmon

Fresh Salmon Cakes – Uncanny

Salmon cakes are one of my go-to, emergency meals. We keep a few cans of salmon in the pantry, and when faced with that dreaded “there’s nothing in the house to eat” situation, we pop one open, and are soon enjoying a batch of these easy, affordable, and pretty delicious patties.

That’s the typical scenario, but every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone’s rotation.

Like other seafood “cakes,” we want to use the minimum amount of filler. Just a touch of breadcrumb is all you need here, as the raw salmon is the real binder. That’s one of the big advantages over canned salmon cakes, where we’re cooking something that’s already cooked. The result is something much moister, and more tender.

As far as flavorings go, you’re faced with an infinite number of possibilities. Using this basic method, you can go hog-wild with variations, including, but not limited to, actual hog parts. These are also perfect for a burger bun, as well as a base for poached eggs. That may be my favorite use. I hope you give these fresh salmon cakes a try soon. Enjoy!

Ingredients for 4 salmon cakes:

1 tbsp extra olive oil

1/4 finely minced onion

2 tbsp finely minced red pepper

2 tbsp minced celery

salt and pepper to taste

1 tbsp capers

1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped

1/4 cup mayonnaise

1/4 cup panko breadcrumbs (any will work)

2 clove finely minced garlic

pinch cayenne

pinch Old Bay

1 tsp Dijon mustard

additional olive oil for frying

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Recipe of bundles of salmon dough – Italian Cuisine

Ingredients

200 g frozen puff pastry
mashed flakes
200 g milk
150 g smoked salmon in an envelope
30 g butter
an egg
flour and butter for pastry and plaque
salt
pepper

Duration: 30 min

Level: Easy

Dose: 6 people

For the recipe of the fagottini pasta with salmon, prepare a rather firm puree with a bag of flakes, milk and as much water. Season with butter; add salt and pepper. Pass the salmon to the electric chopper, then mix it with the puree, so as to mix well the two ingredients. Roll out the puff pastry on a floured surface.
Place the filling on half of the dough, forming 20 small piles; cover them with the other half, press with your fingers around the filling to seal the bundles and then cut them. Brush the bundles made with the lightly beaten egg. Place them on the slightly buttered plate and bake at 200 ° for about 20 '.

Crepes dumplings with salmon and mozzarella – Italian Cuisine

Prepare the crepes batter.
Break the eggs in a bowl and beat them with salt with the prongs of a fork. In a larger bowl put the flour, make a hole in the center and pour the milk then stir until a smooth and fluid batter is obtained. Now add the mixture of eggs and mix until you have a homogeneous mixture. Cover the bowl with some film, then let the batter rest for 30 minutes.

Grease a crepe with a little oil, when it is hot pour a ladle of batter and tilt the pan to make it spread well on the surface. Cook the crepes on both sides until they are lightly browned.

Place one crepes at a time on a flat surface and place the slices of smoked salmon and the slices of mozzarella on the half of the pancake. Folded in half, then rolled up creating a bundle. Close the crepes wrappers by stopping them with a string of chives or kitchen twine.

Serve the waffles of salmon crepes to the feet decorating with chopped fresh parsley.

TAGS: Recipe Frappotini of crepes with salmon and mozzarella How to prepare crepes bundles with salmon and mozzarella Crepes dumplings with salmon and mozzarella recipe