According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video!
One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off.
The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not let the kernels get roasted at all. I would let the kernels get a little roasted, just to add flavor.
The whole dish could be prepared on a Weber, or in a hearth if you want to stick with the 18th century. Of course, it could also be prepared on a regular stove, but we’re trying to be a little authentic here, right? We’re going to do this on The Weber.
Salmon Corn Cakes from A Taste of History
- 4 ears of corn
- 1/2 lb fresh wild salmon
- 1 glass white wine
- 1 shallot
- 1 onion
- 1 red pepper
- 1 green pepper
- 1 bunch fresh dill
- 1 cup bread crumbs from real day old bread
- 2 eggs
- Butter for sautéing
- Olive oil for sautéing
- Lemon and lime wedges for garnish
- Have all the tools ready before you start. You will need a very sharp knife to take the kernels off the corn. You will need two iron skillets, a small one to make the vegetables, and a larger one to finish the corn cakes. You will need a few spatulas and some long handled spoons. You will also need good oven mitts to protect your hands. You will also need a large bowl to make the cakes in.
- In the kitchen, wash the corn. Chop the onion and red and green peppers, and combine in a prep bowl. Slice the shallot and put it into a wee prep bowl. Cube your day old bread, and run it through the food processor to make bread crumbs. If you don’t have a food processor, you can roll them with a rolling pin, or force them through a strainer. Slice the salmon into 1/2 inch thick slices, place on a plate and cover. Uncork your wine, pour one glass for the dish, and give the rest to your guests. You are going to be cooking with fire, so be safe and let your guests have the rest of the wine. Make sure you have all the ingredients on a tray or table next to the grill so you don’t have to run back and forth. Timing is of the essence!
- Get the grill nice and hot. Put the corn on to roast, and in the meantime, take the small iron skillet and melt a little butter, mixed with a little olive oil. When the butter starts to froth, add the onions and peppers, and sauté them until all the moisture is gone and they are nice and the onions are translucent. Remove from the fire.
- In the large skillet, put the salmon, wine, shallots and a few sprigs of the fresh dill. Put this on the fire and let the salmon poach on each side about three minutes, or just until the salmon is pink. Do not over cook! Remove from the heat.
- When the corn is ready, carefully take it off the grill. Remove the husks and silk. Take a sharp knife and shave off the kernels, putting them into the large bowl that you have ready.
- By this time, the salmon should have cooled off enough to touch. Remove from the poaching liquid. Break up into small pieces into the bowl with the corn. Throw out the poaching liquid, and wipe the skillet clean with a paper towel. You will need it again.
- Add the sautéed vegetables to the bowl, then break up the eggs into the bowl, followed by the bread. With your hands, start combining everything. If you think you do not have enough bread crumbs, add them now. Carefully form the mixture into patties and let rest.
- At this point, you could put the patties in the refrigerator to rest for about 10 to 15 minutes, or you could wrap them in plastic wrap and save them to cook later. You could even freeze them.
- Back at the grill, put more butter and olive oil into the large skillet. When the butter begins to froth, take the skillet off the grill, and carefully put the corn cakes in. Put the skillet back on the grill. Grill on both sides, about two minutes or until both sides are nicely browned. Remove from the heat.
- Serve on a nice platter with lemon and lime and dill sprigs for garnish.
- Now, open the second bottle of wine and congratulate yourself on a job well done.
This would go very well with my Green Sauce.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Diet type: Pescatarian
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.