Take the salmon out of the refrigerator about 1 hour before cooking so the fish is at room temperature. When forming the cakes, handle them gently so they don’t get too dense.
3 cups of water
2 cups of dry white wine
1 small onion with a clove in it
1 garlic & 6 whole peppercorns
1 lb of salmon fillets
1-1/4 cups bread crumbs
1/4 cup of fresh parsley + a pinch of thyme
1 cup of prepared mayonnaise with dijon mustard
1/2 cup of diced onions and 1/2 cup of diced celery
2 Tbsp of diced cornichons and 1 Tbsp of Worcestershire sauce
1 large egg, lightly beaten
salt and pepper to taste
- Bring the poaching liquid to a boil and reduce to a simmer.
- Add the salmon and simmer for 10 minutes per inch of thickness.
- Remove salmon from the poaching liquid and set aside to cool.
- After removing the skin and bones, flake salmon into a large bowl and set aside.
- Combine 1/4 cup of the bread crumbs, thyme and parsley, salt and pepper, the mayonnaise, onions, celery, cornichons, Worcestershire sauce and the egg.
- Toss gently to combine with the salmon.
- Place the remaining bread crumbs in a shallow dish.
- Form the salmon mixture into 10 patties.
- Carefully dredge them in the crumbs.
- Remove to a plate, cover and refrigerate for an hour.
- Heat the oil in a nonstick skillet over medium heat.
- Cook each patty for about 2 minutes per side or until brown.
- Drain them on a paper towel.
- Keep warm.
4 Tbsp of butter and 5 Tbsp of flour
1 cup of the reduced poaching liquid
1 or more cups of milk and 1/4 cup of cream
salt, pepper and nutmeg
- In a saucepan stir the butter and flour until melted.
- Beat in the cup of reduced liquid with a wire whip.
- Add the milk and bring to a boil.
- Season with salt and pepper and the nutmeg.
- Add some cream if desired.