I had the bright idea to make Salmon cakes (you know, crab cakes without the crab) today and it turned into something else. Here's what I did and what I created out of the mistake.
In my Food Processor, I put a couple of tablespoons of cilantro and the same amount of red onion and processed this for about 30 seconds, scraping down the bowl, a couple of times. Then, I added 2 cans of sockeye Salmon (wild caught, only) and about 1/3 of a cup of my homemade mayonnaise (recipe in an earlier blog). I believe that is where I went wrong...too much mayonnaise for Salmon cakes, but the perfect amount for my new recipe.
Along with: 1/3 tsp. pink salt
1/4-1/2 tsp. garlic powder
1/2-1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. chipolte powder
juice of 1 lime
I processed all of this for about 2 minutes, stopping a couple of times to scrape the bowl. Once I looked at the mixture, it resembled a mousse or dip! No amount of bread crumbs would turn this into Salmon cakes!
So, there you have it. Add some bloomed gelatin, put the mixture into a greased mold, chill for 4-6 hours and voile! mousse. I don't have any molds, so I'm going to serve this (minus the gelatin) as a dip with lots of seasonal fresh vegies and my GF parmigana biscuits....recipe on my website: www.fixdhealthcare.com.
Dr. Esther
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