Salmon Cakes

Cooking Instructions

1. Place the mayonnaise in the bowl of a food processor, add 1/2 cup of the minced roasted pepper and process until the pepper has been pureed.

2. Set aside 1/2 cup of the mayonnaise-pepper puree. Add the capers to the remaining puree, to create a remoulade sauce (for a spicier sauce, add some minced jalapeño pepper). Set aside.

3. Cut the salmon into 1-inch pieces and coarsely chop in a food processor.

4. Transfer the mixture to a bowl and add the onion, the remaining minced roasted pepper, eggs, lemon juice, bread crumbs, mustard, salt, and cayenne. Blend in the 1/2 cup set-aside mayonnaise-pepper puree and mix well. Chill the mixture.

5. Shape the salmon mixture into 12 patties, dredge in cornmeal and saute in a mixture of butter and oil until brown on both sides.

6. Serve with a dollop of remoulade and garnish with mixed greens or watercress.

Wine Pairing(s)

Jakoby Mathy Riesling Spätlese 'Kinheimer Rosenberg'

Reichsgraf Von Kesselstatt Riesling

Paritua 'Stone Paddock' Chardonnay

Willi Schaefer 'Graacher Himmelreich' Riesling Auslese

Fonseca 10-yr Aged Tawny Port

Croft Vintage Porto

Greg Norman Chardonnay

Hugel et Fils Riesling

Auntsfield 'Orchard Hill' Chardonnay

J J Christoffel Riesling Spätlese "Erdener Treppchen"