Salmon Cakes with Poached Egg and Dill Shallot Sauce
1 ½ lbs. Salmon, cooked, de-boned and skinned
¾ C. Mayonnaise
¾ C. Bread Crumbs
½ C. finely chopped celery
½ C. finely chopped onion
¼ C. finely chopped scallions
1 egg, beaten
1 T. Old Bay seasoning
1 T. lemon juice
1 T. chopped parsley
2 t. salt
1 t. black pepper
1 t. cayenne pepper
1 T. oil (for griddle)
8 eggs
2 T. white vinegar
1 C. sour cream
1 small shallot, finely chopped
2 T. minced fresh dill
1 T. white wine
Salt and pepper to taste
Heat griddle to 350 degrees Fahrenheit. Put a large sauté pan on the stove and add vinegar. Heat water to boiling, and then reduce heat to simmer.
In a small bowl, combine sour cream, shallot, dill and white wine. Set aside in the refrigerator.
Flake salmon in a large bowl. Add in mayonnaise, bread crumbs, celery, onion, scallions, 1 egg, seasoning, lemon juice, parsley, salt and peppers. Mix together until combined. Taste for seasoning. Form mixture into 3 oz. patties. Place on well oiled griddle and cook for 3-4 minutes on each side.
In the meantime, poach the eggs in the sauce pan.
When salmon and eggs are done, place salmon on a warmed plate. Place egg on top of salmon patties and dollop with a generous amount of sauce. Serve immediately.
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