Salmon Cakes with Shaved Vegetables
Ingredients
- Ingredients
- 800 grams Salmon (skin removed)
- 1 shallot
- 1 Tbsp Dill (chopped)
- 2 tsps lemon juice
- 2 Tbsps Quark
- 1 egg yolk
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 50 grams carrots
- 50 grams Parsnips
- 50 grams Leeks
- 2 Tbsps Chives
- 20 grams melted butter
- 2 Tbsps Whipped cream
- 2 Tbsps Salmon caviar
- Dill (for garnish)
Preparation steps
For the salmon cakes: Remove any bones from the fish then chop. Peel the shallots and chop. Mix with the salmon, dill, lemon juice, quark, egg yolk and 1 tablespoon breadcrumbs. Season with salt and pepper.
Form into 4 patties and coat in the remaining breadcrumbs. Heat the oil over medium heat in a large frying pan and cook the salmon cakes for about 3 minutes per side, until golden brown.
Rinse the carrots and parsnips, peel, thinly slice lengthwise and then cut lengthwise into 3 mm (approximately 1/8 inch) wide strips. Trim the leek, rinse and cut the white parts into 3 mm (approximately 1/8 inch) wide strips. Blanch the vegetable strips in boiling salted water for 2 minutes then drain. Mix with the chives and melted butter.
Arrange the vegetable strips on 2 serving plates and top with the salmon cakes. Top each cake with a dollop of sour cream and salmon caviar. Serve garnished with dill.
