Recipe

White Wine Salmon Corncakes Dated 1966 Recipe


White Wine Salmon Corncakes Dated 1966 Recipe Chefmeow / All my dishes
7 months, 3 weeks ago
WHITE WINE SALMON CORNCAKES DATED 1966 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cole Estate in Dallas, Texas in 1992.
Prep:10m Cook:10m Servings:4

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Ingredients
  • 2 cups water
  • 1 cup dry white wine
  • 1 bay leaf
  • 4 whole peppercorns
  • 2 parsley sprigs
  • 5 celery leaves
  • 2 salmon steaks
  • 1 cup fresh corn kernels cooked
  • 1/2 cup finely chopped shallots
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced celery
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 cup plain yogurt drained
  • 1/2 cup mayonnaise
  • 1/2 teaspoon spicy mustard
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon granulated salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg plus 1 egg white lightly beaten
  • 1-1/2 cups cracker crumbs
  • 4 tablespoons olive oil

Directions
  1. Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in shallow pan.
  2. Slowly bring to a boil then reduce to a simmer and add salmon steaks.
  3. Simmer until salmon is just cooked through then remove with slotted spatula.
  4. Drain and cool slightly then flake salmon into a bowl.
  5. Add corn, shallots, red pepper, celery and cilantro then fold together gently with rubber spatula.
  6. Combine yogurt, mayonnaise, mustard and Tabasco then fold into salmon mixture.
  7. Season with salt and pepper then gently fold egg, whites and 1/4 cup crumbs into salmon mix.
  8. Form into 8 large patties then lay some crumbs on a plate and coat patties on both sides.
  9. Refrigerate covered for up to 1 hour then heat 2 tablespoons oil in skillet over medium heat.
  10. Cook salmon corncakes a few at a time until golden about 3 minutes per side.
  11. Add more oil to skillet as needed.

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