A recipe for salmon cakes from Joel Palmer House
As a leading authority on the earthy little aphrodisiacs of mushrooms, Chef Jack Czarnecki easily makes the list of our favorite chefs. But taking into consideration the fact that his family are truffle hunters as well as mushroom foragers…Well, that puts this internationally recognized chef pretty close to the top of our list of favorite people. The recipe he’s shared with us this week uses both mushrooms and his own special blend of truffle mayonnaise to create some very memorable salmon cakes.
A bit of history on Joel Palmer House and truffle oil
Those of you who are familiar with the Joel Palmer House know that the restaurant’s chef/owner is Christopher Czarnecki. As I hinted in my introduction, this business is a family affair. Christopher Czarnecki is a fourth generation restaurateur. And the Joel Palmer House was founded by his father, Jack. In fact, the restaurant still uses many of Jack’s recipes. And it’s Jack’s salmon cakes that we are featuring here.
But as I mentioned, Jack is not just a chef. He’s the founder of Oregon White Truffle Oil. And it’s Oregon White Truffle Oil that sets this recipe apart from any salmon cakes you’ve ever had.
Truffle oil gets a bad reputation. And in most cases, there’s good reason. If you walk into a specialty grocer and pick up a bottle of truffle oil, what you’re buying is most likely made with a synthetic truffle flavor. You may like that flavor. It is pretty tasty. But it really doesn’t come close to replicating the subtle complexities of real truffles. (Discover why truffles are among our favorite aphrodisiacs.)
But what Czarnecki has done is to infuse a neutral oil with the flavor of natural, Oregon white truffles–truffles often foraged by members of the Czarnecki family themselves! In fact, this oil is currently the only oil sold in the United States made with natural, domestically grown truffles. You can read our review of the oil here.
Salmon Cake serving suggestions
These salmon cakes work well served as burgers (as we’ve photographed them). But they can also be used atop a salad or with a light pasta or grain bowl. They can serve as the protein for a romantic night in. After all, the three main ingredients, (salmon, mushrooms and truffles) are all aphrodisiac. You can also shape them into mini cakes and serve as passed appetizers with a dot of truffle mayonnaise on top.
This recipe for salmon cakes is infused with a hint of decadent white truffle. You can use them as burgers, on top of salads or make miniature cakes for appetizers. Just top each with additional truffle mayonnaise for a unique flavor experience.
- 1/2 cup fresh bread crumbs
- 1/2 cup mushroom duxelles see below
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried dill
- 1 egg beaten lightly
- 1/2 cup white truffle mayonnaise
- 1 pound cooked salmon
- Truffle Mayonnaise made by blending I tablespoon Joel Palmer House Oregon White Truffle Oil with I cup mayonnaise
- 1 tbsp plus 1 tsp butter
- 1/3 cup chopped onion
- 2 cups finely chopped wild or white button mushrooms
- 1/8 tsp salt
- 1/8 tsp sugar
- 1/4 tsp soy sauce
- Stir together the bread crumbs, duxelles, 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. (Make 16 half-sized cakes for passed appetizers.)
- 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.
- Serve topped with additional white truffle mayonnaise to taste.
- Place butter in a medium sauté pan over medium heat.
- Sauté the onion until just transparent, about 3 minutes.
- Add the mushrooms, salt, sugar, and soy sauce and stir. The mushrooms will begin to give off liquid. Continue to stir the mushrooms until all the liquid has evaporated and the mixture resembles a paste, about 10-12 minutes.
- Remove from heat and let cool.
- You can make in advance and store in the refrigerator for 7-10 days.
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