Mushroom and Salmon Cakes with White Truffle Mayonnaise

A mushroom and salmon recipe from Oregon’s mushroom expert

As a chef with a reputation as “the mushroom guy,” Chef Jack Czarnecki, founder of the Joel Palmer House, easily makes the list of our favorite chefs. (Did you know that mushrooms are among the world’s most popular aphrodisiacs?) And this recipe for mushroom and salmon cakes does not disappoint.

Salmon and mushrooms are a classic combination. And finished with white truffle oil-flavored mayonnaise, these aphrodisiac ingredients combine to make one of the sexiest salmon recipes around.

How do you make the best salmon cakes with mushrooms?

This salmon mushroom recipe is fairly simple. It relies on great, fresh ingredients, including the salmon. You might notice that the recipe calls for already cooked, wild salmon. In order to keep the fish moist and ensure that you don’t overcook it, I recommend simply seasoning the fish with a pinch of salt and freshly ground pepper and steaming it. Here’s a great lesson on steaming salmon in case you’ve never tried it.

Shop for steamer baskets on Amazon

What is duxelles?

You’re also going to have to learn how to make duxelles. Don’t worry, it sounds fancy but it’s very straightforward. Duxelle is simply a preparation of finely chopped mushrooms with onion or shallot used as a stuffing. Once you master this duxelles of mushroom, you’re probably going to find yourself dreaming up additional uses for this recipe.

The trick to making great duxelles is patience. Remember that mushrooms are full of moisture. You’re going to need to cook them until all the liquid has evaporated. In fact, by the time the mushrooms are ready, they’re almost going to resemble a mushroom paste.

What is white truffle mayonnaise?

This is really the ingredient that makes these salmon and mushroom cakes stand out from all other recipes. White truffle mayonnaise is made by blending real white truffle oil with mayonnaise to gently flavor the sandwich spread with the essence of one of the world’s greatest indulgences, white truffles.

The trick is to use a white truffle oil that’s made with real truffles. There aren’t many in existence but the chef who wrote this recipe just happens to know where you can find one! Let me explain…

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. 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.

Jack is not just a chef. He’s the founder of Oregon White Truffle Oil. And it’s Oregon White Truffle Oil that makes the flavors of this mushroom and salmon patty recipe dance.

What is real truffle oil?

Truffle oil gets a bad reputation. And in most cases, there’s a 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 the world’s most potent 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. Here’s a review of the truffle oil. It is among my most treasured pantry staples.

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 if you’re looking for an exceptionally healthy salmon dish, serve them on top of a 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 aphrodisiacs.

You can also shape them into mini cakes and serve these addictive fish cakes as passed appetizers with a dot of truffle mayonnaise on top.

Serve this salmon and mushroom recipe with an Oregon Pinot Noir

I’m generally a fan of drinking what you like with your meal but there is a wine pairing for this dish so classic, so perfect, that I have to recommend it. Pinot Noir is a wine traditionally served with both salmon and mushrooms. And because this is a Pacific Northwest dish, I almost can’t imagine serving it with anything other than a Pacific Northwest wine.

Luckily, Oregon makes some of the finest Pinot Noir in the world. Eathy and voluptuous, Oregon Pinot Noirs are sexy wines worthy of a recipe that combines the flavors of earth and sea featured in this delicious mushroom and fish cake recipe.

More great salmon recipes

Poached Irish Salmon with Simple Butter Sauce

Smoked Salmon Pasta with Light Cream Sauce

Sexy Poached Salmon with Rosé Wine Sauce

Cedar Plank Oven Salmon

Salmon Mushroom Cakes with White Truffle Mayonnaise

Print Recipe

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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.

Course Appetizer, Main Course

Cuisine American

Seasonal autumn, Father's Day, Fourth of July, spring

Ingredient white truffle, wild salmon

Prep Time 40 mins

Cook Time 8 mins

chilling time 1 hr

Servings 8 as burgers, 4 as cakes

Author Jack Czarnecki

Ingredients

For the salmon cakes

• 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 made by blending I tablespoon Joel Palmer House Oregon White Truffle Oil with I cup mayonnaise
• 1 pound cooked wild salmon

For the duxelles:

• 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

Instructions

• 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 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.

To make the duxelles

• 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.

Notes

Serve the cakes with a light salad for a lunch or light dinner. You can also serve them as salmon burgers or even make them into mini mushroom and salmon cakes as a passed appetizer. 

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Amy Reiley

An award-winning author of five aphrodisiac cookbooks with an MA in Gastronomy, Amy Reiley has spent the past 18 years studying the history and science behind aphrodisiac foods. She speaks on aphrodisiacs globally and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. Amy is also a freelance food, wine and health writer and wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine. Most importantly, Amy is a mother to 2 human children and 1 standard poodle.

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