Salmon Cakes with Tarragon and Roasted Garlic Aioli-- Domaine Carneros
1 1/2 lb. Salmon; poached or roasted, flaked
1/2 lb. Almonds, skinned
1 Potato, medium; skinned & shredded
2 stalks Celery; diced 1/4"
1 Shallot; peeled, finely minced
2/3 c. Cream; reduced over med. heat slowly to 2 - 3 T.
2 Eggs; lightly whisked
1/8 t. Nutmeg
1/4 t. White pepper
1/2 t. Sea salt
Aioli (see recipe)
Grind almonds to a rough flour. When grinding the almonds add about 2 T. of all-purpose flour to prevent the almonds to turn to paste. Set aside.
Blanch the potato and celery in boiling water and in separate pots for 2 minutes, remove, rinse, and place in towel to squeeze out excess water.
Place salmon, potato, celery, shallot, cream, eggs, nutmeg, white pepper, salt, and one third of the almonds into a bowl and mix ently until the ingredients are just combined. Form into six discs about the shape of a hockey puck. Brush or dip cakes with canola oil and coat with remaining almonds. Refrigerate until service.
Preheat oven to 350 degrees F. Brush a cookie sheet with canola oil, place cakes on top and place in oven. Bake until lightly brown. 15 - 20 minutes. Remove from oven and serve with the tarragon-roasted garlic aioli.
Pairs Well With
This recipe is from Domaine Carneros- a vineyard in Napa Valley. Every recipe that I have tried from them has been fantastic!