Monday, February 27, 2006

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).



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