Fresh Oregon white truffles are now available!
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
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 ...
About) your wonderful truffle oil…let’s just say Europe’s got nothing on you. I love the fact that you are producing a local sustainable product which is excellent in quality. It has outstanding flavor and beautiful aromas.