JACK CZARNECKI,
founder of Oregon White Truffle Oil,
is a noted wild mushroom cooking authority
and award-winning cookbook author.

 

Fresh Oregon white truffles are now available!

SALMON CAKES WITH TRUFFLE MAYONNAISE

Jun 8, 2015

Salmon Cakes with Truffle Mayonnaise

 

½ cup fresh bread crumbs

½ cup Portobello duxelles (see below)

¼ teaspoon cayenne pepper

½ teaspoon dried dill

1 egg beaten lightly

½ cup mayonnaise

1 pound cooked salmon

Truffle Mayonnaise, made by blending I tablespoon White Truffle Oil with I cup mayonnaise

 

Stir together the bread crumbs, duxelles, cayenne, dill, egg, and mayonnaise. When the mixture in blended carefully fold in the cooked salmon. Refrigerate for 1 hour before forming into cakes. When this mixture is cold form salmon cakes by rolling 3-4 ounces of the mixture between your palms to form a ball. Then gently flatten the ball into the shape of a small cake. You should have about 8 cakes.

 

Place a medium non-stick sauté pan over medium heat and pour in the some cooking oil, about 1 tablespoon. When the oil begins to very lightly smoke add the salmon cakes 4 at a time. Fry until the cakes begin to brown, about 2 minutes. Flip the cakes and repeat. Finish the remaining cakes in the same manner. They should have a nice golden brown color. Add more oil if needed.  Serves 4 

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SALMON CAKES WITH TRUFFLE MAYONNAISE

Salmon Cakes with Truffle Mayonnaise   ½ cup fresh bread crumbs ½ cup Portobello duxelles (see below) ¼ teaspoon cayenne pepper ½ teaspoon dried dill 1 egg beaten ...

Testimonials

I was given a sample of the truffle oil on a crostini whipped with cream cheese, and was swept away in the midst of lush flavors akin to a walk in an old growth forest, a break in the middle, some spice on the back of my tongue and that ancient, legendary truffle flavor jumping throughout the finish….

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