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Friday, March 11, 2011

no need to linger longer lets eat


A lot of you have probably noticed that I post what I think are teaser pictures on my facebook before I post the blog post and if you do notice then you might have wondered what happened to the salmon cakes? Wonder no more because I am going to give you a little step by step visual "recipe."

Start with a huge piece of cooked leftover salmon with a pistachio crust* - if you dont have this then there is little reason to keep on reading.

Break up that side of salmon.

Add three eggs, some lemon zest, some bread crumbs, some diced onions, carrots and celery not forgetting to salt and pepper to taste.

Form into cakes.

Fry the cakes till golden.

Plate with a carrot and cucumber salad (using the mandoline to cut the carrots and cucumbers is a whiz of a time saver) that has been dressed with lemon juice and olive oil then top with the salmon cake and a little chipotle mayonnaise some more lemon zest a little spring onion a pinch of salt and a few turns of your pepper grinder - mine has a mix of szechuan, white and black peppercorns, I even put on a little parsley cause its fun - then simply sit down and enjoy a delicious lunch.

It sounds easy because it is. I might have spent a half hour to 45 minutes putting this lunch together partly because I make stuff like this all the time and mostly because it really is easy. Enjoy your weekend everyone - spring is in the air.

*you might be seeing a trend here - I work a big party I come home with extra salmon

16 comments:

ravienomnoms said...

Those look phenomenal!

Jill said...

I kept on reading anyway...

My Carolina Kitchen said...

Not withstanding that I don't happen to have left over salmon with pistachio crust in my 'frig, that carrot salad looks so pretty and would make a fabulous base for just about anything.
Sam

Marjie said...

It is pretty and fun. I don't have any salmon in the fridge, but I didn't stop reading anyway!

Ciao Chow Linda said...

Now that's what I call a salmon cake! Forget that canned stuff.

Pearl said...

nicely presented!

Vickie said...

Beautiful as always, Christo. I love the line "some parsley because it's fun" . . . it shows that you have fun when you cook.

Taste of Beirut said...

I never make salmon cakes and I think I should, especially if they turn out as good as these!

Toby said...

I still finished reading (I have a can of salmon in the pantry)

Herein the south, salmon patties & biscuits are almost a stock easy meal. Love the photos!

Diana H said...

Such a pretty colorful plate. I love salmon patties, though I guess you need the first recipe to make the second, right?

whatscookingwithdoc said...

Man that looks good; love fish cakes and especially salmon. Well done, as usual!

Creative Mish said...

You are so good... My Husband has made tuna cakes but not Salmon cakes and nothing that looks like yours.

Lizzy said...

That top photo is beautiful!!! I plan to make your salmon cakes one Friday this Lent! Thanks~

Rebecca from Chow and Chatter said...

yep always enjoy your teaser pictures, love it spring is coming :-) have a great weekend Christo

Jamie said...

Okay, seriously, I have made pistachio-crusted fish but boy there is never that much left over! And even easier than making these luscious salmon cakes? Having you make them for me. Looks simply fabulous! I grew up eating my mom's salmon cakes and loved them! But boy oh boy how I wish hers were like yours! Wowee!

BuenGourmet said...

Looks nice and yummy!!!


greetings- Nora Ibarra

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