Salmon Corncakes

Directions

When poaching salmon, whether to serve on its own or to use as an ingredient, season your liquid well with white wine, peppercorns, celery leaves, fresh parsley and a bay leaf for greatest flavor.

Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in a shallow 8×8 inch pan.

Slowly bring to a boil, reduced to a simmer and add salmon steaks.

Simmer until salmon is just cooked through - 7 to 10 minutes, depending on thickness.

Remove with a slotted spatula, drain and cool slightly.

Flake salmon into a bowl (do not break it up too much); discard skin and bones.

To the salmon add corn, shallots, red pepper, celery and cilantro.

Fold together gently with a rubber spatula.

Combine yogurt, mayonnaise, mustard and hot red pepper sauce in a separate bowl Fold into salmon mixture. Season with salt and pepper.

Gently fold the egg, egg whites and ¼ cup of the cracker crumbs into the salmon mixture.

Form into 8 large or 12 medium-sized patties.

Lay some cracker crumbs on a plate and coat the patties on both sides, using more crumbs as needed.

Refrigerate, covered, for up to 1 hour.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat.

Cook salmon corncakes a few at a time until golden, about 3 minutes per side. Add more oil to skillet as needed.

Serve immediately with Festival Corn Salsa alongside.