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PEPPER DUSTED NORTHWEST SALMON & GOAT CHEESE CAKES ON TENDER GREENS WITH CITRUS CREAM
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From Danielle R. Custer, Seattle Chapter Member of Les Dames D'Escoffier
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INGREDIENTS:
For the Salmon Cakes:
2/3 pound wild king salmon filet, skin off, bones removed
1/3 pound salmon gravlax (or smoked salmon)
1/4 cup goat cheese, crumbled
2 tablespoons chopped fresh herbs (such as parsley, thyme, oregano and basil)
2 teaspoons coarsely ground black peppercorns
3/4 teaspoon sea salt
2 tablespoons dry breadcrumbs (plus additional for dusting)
1/4 cup olive oil
For the Tender Greens & Citrus Cream:
2 tablespoons white wine vinegar
2 tablespoons fresh squeezed orange juice
1 tablespoon honey
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup heavy cream
1 tablespoon orange zest
1 tablespoon chopped fresh tarragon
3 cups cleaned and crisped mixed greens, loosely packed
(I use purslane, lambs leaf, and baby organic lettuces)
1/3 cup sundried tomatoes (reconstituted with water)
1/4 cup chives cut into 1 inch pieces
Optional:
1/4 cup edible flower petals (plus extra for garnish)
Salt & pepper to taste
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DIRECTIONS:
Attach a meat grinder to a kitchen aid (or have a butcher grind the salmon and the gravlax or smoked salmon coarsely for you) making sure that the parts are cold. Use the coarse grind attachment. Grind the cold salmon and gravlax together into a bowl. Add the goat cheese, herbs, pepper, salt and breadcrumbs, and fold together gently. Form the mixture into 6 individual salmon cakes and reserve in the refrigerator.
In a bowl add the vinegar, orange juice, honey & Dijon. Mix well with a wire whisk. Slowly drizzle in the olive oil forming an emulsion. Slowly drizzle the cream. Fold in the zest & tarragon, and season to taste with salt & pepper. Reserve in the refrigerator for at least 1 hour.
To Serve:
In a large medium-hot non-stick sauté pan, heat the olive oil. When the oil is hot, dust the salmon cakes in the extra dry breadcrumbs. Place them in the sauté pan and cook them on one side until they are golden brown, approximately two-three minutes. Flip them over carefully allowing the other side to brown, approximately two minutes longer. Drain the cakes on a paper towel.
Mix the lettuce, sundried tomatoes, chives and optional flower petals with enough citrus cream to lightly coat. Toss well. Season to taste with salt & pepper.
Divide the mixed salad mixture into the center of six plates. Place a salmon cake on top of each salad mixture. With a spoon, drizzle a small amount of additional citrus cream on each plate in abstract patterns. Scatter some of the optional flower petals on each plate for additional garnish.
Serves six people as a dinner appetizer or lunch entrée.
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"Place a salmon cake on top of each salad mixture. With a spoon, drizzle a small amount of additional citrus cream on each plate in abstract patterns. Scatter some of the optional flower petals on each plate for additional garnish. "
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Danielle R. Custer,
Seattle Chapter Member
Les Dames D'Escoffier
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