Salmon Cakes are perfect for an easy homemade appetizer.
These are quick to assemble together and something about serving a delicate and flavourful salmon dish comes with a facade of elegance that is likely to impress your guests.
I’ve created this recipe to pair with City & Country 2017 Rosé. This rosé is 63% viognier, 20% petit verdot, 10% merlot and 7% cabernet franc. It’s a single vineyard blend from the hot Similkameen valley in British Columbia. This bone dry fruity rosé offers complexity, depth and drinkability. The viognier forward characteristics bring to the table an aroma of citrus peel and ripe cherries. On the palate, you’re treated to rich pineapple, strawberries, and pink grapefruit which culminates a tart and fruity finish. It’s not too sweet or fruity though! I love rosé but I am definitely more of a dry wine girl. I will admit that I am picky rosé drinker, but rest assured that this rosé is for red wine drinkers.
Salmon is an oily, flaky and rich tasting fish. These salmon cakes have a ton of flavour from the fresh herbs and lemon, and leave an unctuousness mouth feel from the fattiness of the salmon and from the lemon aioli.
The balanced acidity that comes from each sip of City & Country Rosé, primarily from the citrusy characteristics of viognier, bring together a congruent pairing with these delicious salmon cakes.
recipe notes:
- If you don’t have a non stick pan tat you trust, cut a small piece of parchment paper to size and place inside the frying pan. Then melt your butter on top of the parchment paper. Learning this trick in culinary school has been a LIFE SAVER.
Salmon Cakes
Wow your guests with these delicious salmon cakes paired beautifully with rosé wine. Make it a light meal by serving alongside a bitter greens salad dressed with dijon vinaigrette.
- December 17, 2018
- 4
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Ingredients
- For the salmon cakes:
- 1 lb fresh salmon, skinned
- 1/2 tbsp grainy mustard
- 1/2 tbsp parsley, chopped
- 1 tbsp capers, chopped
- 2 tsp fresh tarragon, chopped
- 1 tbsp shallot, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 C gluten free bread crumbs
- pinch of salt
- Lemon aioli:
- 1/4 C mayo
- 1 1/2 tbsp lemon juice (add zest if you'd like!)
- Pinch of salt
Directions
- Step 1
- Take the skinned salmon and roughly chop into large cubes. Transfer to a food processor and add the remaining ingredients, excluding the bread crumbs. Process the salmon until it has been blended together but still a little chunky. Be careful not to over process and accidentally make a paste.
- Step 2
- Put salmon mixture in a bowl and fold in the bread crumbs until well combined. Place bowl in fridge to cool and for the breadcrumbs to absorb the moisture for at least 20 minutes, but I have found that a closer to 45 minutes is ideal.
- Step 3
- Form into 4 tight salmon cakes.
- Step 4
- Heat a non stick pan over medium heat and melt 1 tbsp butter. Cook 3-4 minutes per side, until brown and crispy, and the top of the cakes are slightly firm to touch.
- Step 5
- Make the lemon aioli by mixing the mayo and lemon juice together very well.
- Step 6
- Serve salmon cakes immediately with lemon aioli.
