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.

Poaching liquid

3 cups of water
2 cups of dry white wine
1 small onion with a clove in it
1 carrot
1 garlic & 6 whole peppercorns

Rillettes

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
cooking oil

• 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.

Velouté sauce

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.