Sunday, December 11, 2011

Canada: Salmon Patties from Montreal & "Best Mashed Potatoes" from Prince Edward Island

Here is another Canadian dinner for this month's Cook Around the Globe. I knew was going to prepare at least one salmon dish when I chose Canada & Alaska for this month's event. These patties (or rather little balls, as they were supposed to be in the original recipe) sound too good to be omitted. Admittedly, they are a bit more complicated than the usual "mix-everything-together-and-form-patties" recipes. This was the first time I made choux pastry but it worked out just fine. These patties have a great taste, though later at night HubbyGrouch lowered his evaluation because the fish smell lingered for quite a while (we really have to replace our vent). The mashed potatoes were very creamy (and low cal!). I don't think they  can compete with my recipe for garlic mashed potatoes, but I'd say they are second or third.


   

Salmon Patties from Montreal

Ingredients:
50 g unsalted Butter
2 tbsp milk
1 1/2 tbsp all-purpose flour
1/2 tsp salt
1 dash pepper
1 pinch nutmeg
1 small onion, grated
375 g salmon fillet
1 egg
1 egg yolk
1/2 tbsp dried herbes de provence
vegetable oil

For the choux pastry, place butter and milk in a small saucepan. Bring to a boil over moderate heat. Add flour, whisking constantly. While still whisking, add salt, pepper, nutmeg, and onion. Keep stirring until batter comes off sides of saucepan. Remove from heat, let cool. In the meantime, mince salmon using a food processor or meat grinder. Mix in egg, egg yolk, and herbs. Combine salmon mix with batter. Either form patties and fry with a little oil until nicely browned on both sides, 2-4 minutes per side, depending on thickness. Or form little balls and deep-fry in vegetable oil until nicely browned and floating to surface.


"Best Mashed Potatoes"
Ingredients:
750 g potatoes of your choice (I used white potatoes), peeled and halved
3 tbsp skim milk powder
1/2 - 3/4 light sour cream
1/4 tsp savory (or 1/4 tsp dried thyme and 1 dash of dried crushed sage)
2 scallions, minced
salt and pepper to taste

Boil the potatoes until they are tender. Drain and put pot back over heat until they are dry. Mash in the pot or put through a ricer back into pot. Add the remaining ingredients and and beat until light and smooth.

(adapted from "The Canadiana Cookbook" by Mme. Jehane Benoit)

1 comment:

  1. Oh yummy! These salmon patties sound fantastic - I haven't had lunch yet, and I'm officially hungry after seeing this =)

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