what do you do with leftover salmon other than adding it to a salad?

R

randi

Well-known member
it doesn't have a sauce, just pan seared, which is a lovely way of saying I fried it "-)) any T&T salmon cakes?

thanks smileys/smile.gif

 
I've always wanted to make one of those and never got around to it. we're getting lots of beautiful

fresh salmon in so I should make some time to try it. thanks smileys/smile.gif

 
In that case, let me pull out the over the top recipe I've made

from one of my Russian cookbooks, tis truly a Baroque masterpiece.

 
Why did this not occur to me? Back in the old days, I used tomake this with bread dough

and have been wanting to make it again lately but never thought of the puff pastry now that it is available here.

This will be on for the weekend. Thanks Richard. !!

 
My recollection is that its major flavour is tarragon. Then you go from there. But mainly p

potatoes and not a lot of other 'stuff'.

 
It's basically cooked potato slices tossed with vinaigrette while still warm.

I haven't followed a recipe in years, as it's pretty simple.

Most recipes would have you cook the potatoes whole and peel and slice them while still hot. Julia has an easier method, below.

Either way, toss the warm potatoes with a splash of white vermouth, a dash of vinegar, and a dribble of the potato-cooking water. Add a minced shallot, season with salt and pepper, and toss the potatoes a few times while they cool and absorb the liquid. (You may need to add more.) When lukewarm, fold in some chopped parsley and some olive oil. Taste for seasoning. Enjoy warm or cold. That's all there is to it. I've never used tarragon but I may have to try it.

Here's Julia's potato method:

Cut "boiling" potatoes in 1/4-inch thick slices. Add to cold salted water and bring just to the simmer. Cook gently, without boiling, until just tender. Bite into a few slices to check. Save some of the water for the salad, then drain the potatoes. Return them to the hot pan and cover it. Let them sit for 4 minutes to firm them up (This is important!) Turn out into a large bowl and dress them while still warm.

This works for American-style potato salad too. Toss the warm potatoes with cider vinegar and the potato water. When cool, add all your favorite "stuff" along with your mayonnaise dressing. The potatoes are really moist this way and don't drink up so much mayo.

 
don't be sorry Richard, it's not like I would rush out and get everything to make it this weekend.

I have a recipe for it in my Time-Life cookbooks. I love that series. since I'm in a fishing village and we get beautiful salamon, it's probably about time I try one smileys/smile.gif

 
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