How to make it

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

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  • valinkenmore 11 years ago
    Yum mo - can't wait to try this one. I make salmon cakes all the time with leftover salmon which is what I will probably use instead of poaching salmon. Thanks for the terrific recipe and high 5!
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