Salmon Mushroom Cakes with White Truffle Mayonnaise
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.
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.