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Recipe Detail Page
Thai Salmon Cakes with Sesame Aïoli
Spring 2005
A lovely appetizer for a special dinner. These cakes can also be made very small and served as hors-d'oeuvre. If snow pea greens are not available, you can replace them with a red leaf lettuce.
Serves 4
Sesame Aïoli
½ cup (125 mL) mayonnaise
¼ cup (50 mL) sour cream
2 tbsp (25 mL) sesame oil
1 tsp (5 mL) finely chopped garlic
2 tbsp (25 mL) lime juice
Salt and freshly ground pepper
Salmon Cakes
1 lb (500 g) salmon fillet, skin removed
1 stalk lemon grass
½ cup (125 mL) coarsely chopped fresh coriander leaves and stalks
1 tsp (5 mL) Asian hot chili sauce
2 tsp (10 mL) grated lime rind
1 tbsp (15 mL) fish sauce
1 egg yolk
Salt and freshly ground pepper
¼ cup (50 mL) vegetable oil
Garnish
4 cups (1 L) snow pea greens or red lettuce
1 tbsp (15 mL) black sesame seeds
1. Combine mayonnaise, sour cream, sesame oil, garlic and lime juice. Season with salt and pepper. Reserve.
2. Chop salmon into cubes and place in food processor. Remove tender base of lemon grass stalk and discard top. Remove any tough outer leaves. Smash lemon grass bulb with the back of a heavy knife to release juices, chop and place in food processor. Add coriander leaves and stalks, hot sauce, lime rind, fish sauce and egg yolk. Season with salt and pepper. Pulse until mixture is well combined but retains some texture. Divide into 8 small cakes.
3. Heat 2 tbsp (25 mL) oil in skillet on medium heat and add fish cakes in 2 batches. Fry 2 minutes per side or until cakes are crisp and browned on the outside and slightly rare and juicy in the middle. Drain and keep warm while frying the second batch. (You may have to add a bit more oil for frying them).
4. Serve 2 cakes per person on a bed of snow pea greens or red lettuce. Serve with a dollop of aïoli and sprinkle with sesame seeds.
Serves 4
