Kosher Kooking                                                                         page 37

Alaskan Canned Salmon Cakes with
Poached Eggs and Jalapeno Hollandaise

Ingredients:
Salmon Potato Pancakes
3 cups canned salmon, flaked
1/4 cup Poblano peppers, diced
1/2 cup Red pepper, diced
1/4 cup celery, peeled and diced
1/2 cup onions, diced
1 cup minced garlic
1-1/2 pounds potatoes cooked/skinned
1/2 bunch cilantro, chopped
6 eggs and 8 egg whites

Instructions:
Salmon Potato Pancakes Procedure:
In a mixing bowl combine cooked potatoes (warm), peppers, onions, celery, garlic, mix thoroughly.  Add cream and milk slowly.  Add flour.  Add whole eggs.  Add egg whites.  Add salmon slowly.  Add seasonings.  Ladle 2 oz. portions of pancakes onto griddle.  Cook on each side for about 3 minutes.  Reserve off to the side.
Jalapeno Hollandaise
1 cup Jalapenos-bring to a summer, strain oil, puree jalapenos and 1/2 cup Olive oil - strain through a fine sieve, reserve puree
4 each egg yokes
1/2 cup clarified butter
1 each lemon
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 tablespoons jalapeno puree
Jalapeno Hollandaise Procedure:
In a bowl, put 4 egg yokes and the juice of one lemon.  Place over a pot of slow rolling boiling water and stir constantly with a wire whisk until it becomes thick and ribbons.  To see if the mixture ribbons pull it through the bowl from side to side.  If it leaves a slowly closing trail behind it the mixture is ready.  Now add butter by trickling it in while constantly stirring with your whisk, incorporate all the butter.  Add salt, pepper and jalapeno puree.
Poached Eggs:
8 whole eggs
1 pot boiling water
1 teaspoon vinegar
In a large pot of boiling water add 1 teaspoon vinegar.  Crack and slowly drop the eggs in the boiling water for 3-4 minutes:
Presentation:
While the eggs are cooking place 2 salmon cakes on each plate and have your jalapeno hollandaise ready.  When the eggs are cooked, remove from the water with a slotted spoon.  Allow the water to drain from each egg.  Place the eggs on the salmon cakes and cover with the jalapeno hollandaise.  Garnish with cilantro sprig and serve.

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