Tel Button

Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

Jump to Recipes:
Search for Recipes:


Page of 24
Salmon Cakes with Lemon Herb Aioli
Goosecross Cellars Recipe
Chardonnay

Ingredients:

2 cups loosely packed crumbled cooked salmon

1/2 cup cornflake crumbs

2 green onions, chopped

1/4 cup celery, minced

1/4 cup mayonnaise

2 tablespoons fresh thyme, minced

Dash of Worcestershire sauce

1 large egg

Aioli Sauce:

3/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon (or to taste) prepared horseradish

2 1/2 teaspoons chopped fresh thyme

2 tablespoons butter

3 cloves garlic, minced

Directions:

Combine first seven ingredients in a medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg and shape the mixture into 6 patties, about 3/4 inches thick. Arrange on plate.

Combine mayonnaise, lemon juice, (and an optional 1/3 tsp. of lemon zest), horseradish, and thyme in small bowl. Season with salt and pepper. Let sit.

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, (approx. 5 min. per side). Transfer to platter, garnish with thinly sliced lemons and serve with the Lemon Herb Aioli sauce.

(TIP: Salmon cakes and sauce can be made one day in advance to let flavors blend. Refrigerate)

Serves 2

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

Page of 24