How To Make Salmon Cakes With Tarragon Aioli
Uploaded to VideoJug by foodwishes.blogspot.com, this video shows you how to make Salmon cakes with tarragon aioli. More about this tasty recipe can be found at the website, so enjoy!
Step 1: Prepare The Salmon
Uncan your 14 ounce can of salmon. Its really ugly. There's a few little pieces of skin in there, and there's a couple of bones. Its not a pretty sight when you drain it, and I want you to drain it by the way as it comes with a little bit of liquid attached.
So drain it, and then with your fingertips, here's the only slight downfall with this dish, it does take you about five or ten minutes, you got to flake it, small piece by small piece, and any skin or any bone you find you're going to pull out. See there's a little tiny white. See that on my finger? Those are little white bones. And they're not that hard to find.
So once you go through it, again it takes about five minutes, flake it all into a bowl. Then, with the tip of your fork, you're going to flake it again. And this is where if you've missed any, those little white bones just kind of pop up and stick up and they're easy to find.
Step 2: Season The Mixture
So what you want to do is, after that's mixed, throw it in a bowl and we're going to start to season.
Now this is a very basic recipe I'm giving you. There's lots of stuff you can do with this. I'm going to give you the basic , and you're going to dress it up.
So I put in my salt pepper spice mix , check the site, foodlicious.com, and get all the ingredients on there today.
I'm going to squeeze in half my lemon, then about a tablespoon or a tablespoon and a half of finely chopped capers. This gives a nice briney, kind of a little bit extra salty flavour.
Next, a couple large eggs.
Step 3: Mix Well
And then before I add my saltines I want to give this a good mixing. So work that in with your fork. Give it about a one minute swirl around. You see its pretty loose.
Step 4: Add The Saltines
Then I'm going to crush twelve saltines in my hand, I don't want you putting these in a food processor or doing the trick with the zip lock bag and the hammer. I want a variety of sizes. I want some dust, I want some slightly larger than the dust, I want some chunks, I want a few flakes, and a couple of remnants. So I want a wide variety of pieces because that going to add to the texture of the dish. So mix that in.
Step 5: Mix Again And Chill
So give that a mix and we're going to chill this in a refrigerator. You could do this overnight or you could do it for a minimum of, I don't know, about a half hour.
So with your spatula just work in those cracker crumbs until its pretty much all together, and then wrap it with plastic wrap, and put it in the fridge, I'm just saying again, a minimum of thirty minutes, but you could do it overnight.
Step 6: Dust With Breadcrumbs
So thirty minutes later, the crackers have absorbed the salmon, they've absorbed the egg, the lemon. They're hydrated, as we say in the business. So they're not crunchy anymore, they're soft. And when we fry this, and it's going to give us a great texture.
So you saw me, I took my spatula there, which was very easy since it was still in the pan, and I formed them into four chunks, and then just make it into a little patty or a little cake. They are real easy to work with.
I like to dust a plate with a little bit of breadcrumbs. Just a bare shake, and then the same on the top. Just a little bit in case there's any moisture on the top and bottom. Just a little sprinkling.
Step 7: Fry
Then for frying these, you don't need much oil. About a tablespoon of olive oil, maybe a tablespoon or so of butter.
As soon as the butter starts sizzling on medium heat , throw in those cakes.
I would say fry for about five minutes per side.
So flip those over after five minutes.
Remember the salmon was cooked - the canned salmon's already been cooked. So really all we're doing is heating these through and cooking the egg.
About five minutes later on the other side, you see that they're still kind of tender, soft , but cooked through, and ready to eat.
Step 8: Garnish
Salmon cake is a great way to get that healthy salmon into your diet. That stuff is cheap, its wild, you know there's so many reasons you should be doing this.
It makes a great appetizer one on a plate, you can put two for an entree.
And that little schmeer underneath you see there, that is a tarragon aioli which you can find in my next demo, it's incredible.
So it's not garlic mayonnaise, its aioli, and I will explain the difference. So stay tuned, and enjoy!
