Joel Palmer House Salmon Cakes with Truffle Mayonnaise
As a leading authority on mushrooms, those earthy little aphrodisiacs, Jack Czarnecki of Joel Palmer House has long been one of our favorite chefs. But now that he also hunts truffles, Czarnecki has shot up to the top of our list. This recipe incorporates Czarnecki’s Oregon White Truffle Oil. Now, we know truffle oil has received a lot of negative press of late. But Czarnecki’s product, which is one of the few to incorporate actual truffles, is a cut above. Although we love his food, what we like even more is the fact that thanks to Czarnecki’s Oregon Truffle Oil we can all afford to experience the truffles’ potent aphrodisiac power at home.
Author: Chef Jack Czarnecki
Recipe type: Dinner
- ½ cup fresh bread crumbs
- ½ cup Portobello duxelles (see below)
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried dill
- 1 egg beaten lightly
- ½ cup mayonnaise
- 1 pound cooked salmon
- Truffle Mayonnaise, made by blending I tablespoon Joel Palmer House Oregon White Truffle Oilwith I cup mayonnaise
- Stir together the bread crumbs,cayenne, dill, egg, and mayonnaise. When the mixture in blended carefully fold in the cooked salmon.
- Refrigerate for 1 hour before forming into cakes. When this mixture is cold form salmon cakes by rolling 3-4 ounces of the mixture between your palms to form a ball. Then gently flatten the ball into the shape of a small cake. You should have about 8 cakes.
- Place a medium non-stick sauté pan over medium heat and pour in the some cooking oil, about 1 tablespoon. When the oil begins to very lightly smoke add the salmon cakes 4 at a time. Fry until the cakes begin to brown, about 2 minutes. Flip the cakes and repeat. Finish the remaining cakes in the same manner. They should have a nice golden brown color. Add more oil if needed.