Salmon cakes with Sour Cream Tarragon Sauce, Steamed Broccoli and Crispy Potatoes

A good dinner if you have left-over fish.

For the salmon cakes: Flake 1 lb of pre-cooked fish in a bowl. In this case I used salmon although any firm fish will work. Mix in 3/4C bread crumbs, 2 slightly beaten eggs, 2T Worcestershire sauce, 2T Dijon mustard, 1T Old Bay seasoning mix, 1 small onion, diced. Allow the mixture to chill for an hour. Then form into patties; I got 6 out of the above mix. Brown slowly in a skillet with 1/4 C of olive oil.

For the sauce: mix 3/4C of sour cream with 3T fresh lemon juice and 1t of tarragon

For the broccoli: separate the head into flowerettes, place in a microwave safe dish with 2T water. Cook on high for 2 min. Add butter if you wish.

"Crispy potatoes" is short for French fries. These were frozen onion garlic fries cooked in the oven according to package directions.

The wine was a 2004 Sauvignon Blanc from Canyon Road Vineyards ($6.99). www.canyonroadvineyards.com

Poached salmon with lemon dill crème fra’iche, brussel sprouts with bacon and shallots, pasta with lemon vinegrette. Wine: 2004 Canyon Road Sauvignon Blanc.

Recipes
Salmon – The salmon was poached. I placed a bouquet garnee containing thyme, garlic, and bay in about 3 cups of water in a pan large enough to accommodate 3, 1/3 lb salmon filets. Allow the water to reach a simmer and then place the filets in the “ban marie”. Poach until the salmon is done to your preference.
The sauce is a mixture of 1 cup sour cream, 2T fresh lemon juice, 1t dill weed.

Brussel sprouts – Adapted from a recipe in Food and Wine Magazine – Trim 1lb of brussel sprouts and slice them. Brown 3 strips of bacon. Remove the bacon from the pan. To the bacon fat in the pan, add 1 med. Onion, diced. Saute until tender. Add the sprouts and continue to sauté until tender but not over done. Top with the crumbled bacon.

Pasta – Prepare pasta according to package directions and your desired doneness. Make a vinigrette by whisking together ¼ cup olive oil, 1t Dijon mustard, 3T fresh lemon juice, 1t dill weed. Pour the vinegrette over the hot pasta.
Wine link: www.canyonroadwinery.com