Yum to salmon cakes!

A recipe for Cornmeal-crusted Salmon Cakes with Apricot and Currant Chutney from Formac Publishing's East Coast Favourite Fishcakes Plus Bakes Beans and Other Great Accompaniments

Cornmeal-crusted Salmon Cakes with Apricot and Currant Chutney

 

East Coast Favourite Fishcakes Plus Bakes Beans and Other Great Accompaniments have a plethora of incredible fish creations. Chef Peter Woodworth has created exotically seasoned salmon cakes that not only have excellent flavour, but are plenty versatile.

They make an elegant brunch dish, accompanied by Apricot and Currant Chutney, but you can also enjoy them in an informal setting served on whole-wheat buns topped with lettuce, onion, tomato and Dijon mustard.

 

Salmon Cakes

1 lb (500 g) fresh salmon fillet, cut in several pieces
4 tbsp (60 mL) chopped green onions
1 clove garlic, minced
2 egg whites
1⁄4 tsp (1 mL) freshly ground pepper
4 tbsp (60 mL) soft breadcrumbs
2⁄3 cup (150 mL) cornmeal
1 tbsp (15 mL) cumin
1 tsp (5 mL) cayenne pepper
1⁄2 tsp (2 mL) cinnamon
2 tbsp (30 mL) finely chopped fresh tarragon
4 tsp (20 mL) olive oil

Combine salmon, green onions, garlic, egg whites, pepper and breadcrumbs in a food processor. Pulse a few times until salmon is coarsely chopped. Rinse your hands with cold water and form the salmon mixture into 6 patties. Refrigerate several hours or overnight to help keep shape when cooking.

On a piece of waxed paper, combine cornmeal, cumin, cayenne, cinnamon and tarragon. Gently press into the patties. Place a non-stick pan over medium heat, add olive oil and transfer patties to the pan with a spatula. Sauté until golden brown, turning very carefully only once.

12 fishcakes / 6 servings

Apricot and Currant Chutney:

1 cup (250 mL) diced sun-dried apricot
2⁄3 cup (150 mL) chopped sweet onion or shallots
2 cloves garlic, minced
1 cup (250 mL) white wine
1⁄2 cup (125 mL) water
1 tbsp (15 mL) honey
1⁄2 cup (125 mL) white wine vinegar or cider vinegar
1⁄4 cup (60 mL) dried currants
2 tbsp (30 mL) sliced almonds

Combine all ingredients in a heavy saucepan and place over medium high heat. Bring to a boil, then simmer on medium heat for about 12 minutes or until thickened, stirring occasionally. Let cool.

Makes about 2 cups (500 mL), 10 servings of 3 tbsp (45 mL) each.

East Coast Favourite Fishcakes Plus Bakes Beans and Other Great Accompaniments
Formac Publishing

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Written By

Chris Benjamin is the managing editor of Atlantic Books Today. He is also the author of three award-winning, critically-acclaimed books: Indian School Road: Legacies of the Shubenacadie Residential School; Eco-Innovators: Sustainability in Atlantic Canada and Drive-by Saviours; as well as several short stories in anthologies and journals.

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