Salmon Cakes with City & Country Rosé

Salmon Cakes are perfect for an easy homemade appetizer.
These are quick to assemble together and something about serving a delicate and flavourful salmon dish comes with a facade of elegance that is likely to impress your guests. 

I've created this recipe around City & Country 2017 Rosé. This rosé is 63% viognier, 20% petit verdot, 10% merlot and 7% cabernet franc. It's a single vineyard blend from the hot Similkameen valley in British Columbia. This bone dry fruity rosé offers complexity, depth and drinkability. The viognier forward characteristics bring to the table an aroma of citrus peel and ripe cherries. On the palate, you're treated to rich pineapple, strawberries, and pink grapefruit which culminates a tart and fruity finish. 

It's not too sweet or fruity though! 
I love rosé but I am more of a dry wine girl. This makes me a picky rosé drinker haha
I will assure you that this rosé is for red wine drinkers. 

Salmon is an oily, flaky and rich tasting fish. These salmon cakes have a ton of flavour from the fresh herbs and lemon, and leave an unctuousness mouth feel from the fattiness of the salmon and from the lemon aioli.

The balanced acidity that comes from each sip of City & Country Rosé, primarily from the citrusy characteristics of viognier, bring together a congruent pairing with these delicious salmon cakes. 


For the salmon cakes:

1 lb fresh salmon, skinned
1/2 tbsp grainy mustard
1/2 tbsp parsley, chopped
1 tbsp capers, chopped
2 tsp fresh tarragon, chopped
1 tbsp shallot, minced
1 tbsp lemon juice
1 tsp lemon zest
1/3 C gluten free bread crumbs
pinch of salt

Lemon aioli:
1/4 C mayo
1 1/2 tbsp lemon juice (add zest if you'd like!)
Pinch of salt


Take the skinned salmon and roughly chop into large cubes. Transfer to a food processor and add the remaining ingredients, excluding the bread crumbs.

Process the salmon until it has been blended together but still a little chunky.

Be careful not to over process and accidentally make a paste.

Put salmon mixture in a bowl and fold in the bread crumbs until well combined.

Place bowl in fridge to cool and for the breadcrumbs to absorb the moisture for at least 20 minutes, but I have found that a closer to 45 minutes is ideal.

Form into 4 tight salmon cakes.

Heat a non stick pan over medium heat and add 1 tbsp butter.
If you don't have a non stick pan, cut a small piece of parchment paper and put that on the heating pan. Then melt your butter on top of the parchment paper. Learning this trick in culinary school has been a LIFE SAVER.

Cook 3-4 minutes per side, until brown and crispy, and the top of the cakes are slightly firm to touch.

To make the lemon aioli:
Mix two ingredients together very well and there you have it!

Serve salmon cakes immediately with lemon aioli.

Makes for a great appetizer or small meal if served with a bitter greens salad on the side!


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