| Kosher Kooking SW style page 53 |  |
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Blue Corn Tortilla
Crushed Salmon Cake
in Spicy Carrot-Mango
Broth and Mango-Green Onion
Relish |
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| Ingredients - Salmon Cakes 6 Tablespoons olive oil 1 medium red onion, dices 2 jalapenos, diced 4 cans 32 oz. canned salmon 3 Tablespoons prepared horseradish 1/4 cup Dijon mustard 3 Tablespoons sour cream or yogurt 1 large egg, lightly beaten Salt and freshly ground pepper 2 cups finely crushed blue corn chips 1/4 cup thinly sliced green onion Carrot Mango Broth: 2 cups mango juice fresh or canned nectar 2 cups fresh carrot juice 1 Tablespoon toasted whole fennel seeds 2 Tablespoons toasted whole coriander seeds |
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| 1 habanero chile Salt and freshly ground pepper Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste.
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| Instructions: In a skillet over low to medium heat, heat 2 tablespoons olive oil and sauté the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, crème fraîche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled salmon mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in the large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 salmon cakes in the bowl and garnish with green onion and serve with mango relish. Mango-Green Onion Relish: 2 ripe mangoes, peeled, seeded and diced 2 green onions, finely sliced 1 serrano pepper, finely sliced 2 Tablespoons lime juice 2 Tablespoons olive oil Salt and freshly ground pepper Combine all ingredients in a medium bowl season with salt and pepper. Yield: 6 servings Prep Time: 10 minutes Cook Time: 15 minutes |
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Recipe courtesy of Bobby Flay DIY |
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