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Salmon Cakes

  • 2 baked, chilled potatoes
  • 1 1/2 cup braised onion ribbons with celery (recipe follows)
  • 3 Tbsp mayonnaise
  • 1 large egg
  • 1 Tbsp Worcestershire Sauce (white wine variety)
  • 1/2 tsp dried thyme
  • 2 Tbsp bottled capers (drained)
  • flour (for dredging)
  • 2 Tbsp olive oil
  • 2 cups flake, poached salmon

Serves 6.. Bibb lettuce (for lining platter) sliced lemons (garnish) Remove skins from potatoes, grate coarsely into a large bowl, and add the onion mixture. In a small bowl whisk together well the mayonnaise, egg, Worcestershire sauce, thyme, capers, and salt and pepper to taste. Add the mixture to potatoes, and stir until combined. Add salmon and stir until the salmon is just distributed evenly. Form 1/3 cup measures of the mixture into the patties and dredge patties in flour. In a large skillet heat butter (hmmm... not on the list of above ingredients!!) and oil over moderately high heat until the fat is hot but not smoking. Saute patties for 3 min. on each side or until golden brown. Line platter with lettuce and serve cakes with lemon. Braised Onion Ribbons with Celery Serves 6. 3 1/2 lbs. onions: halved lengthwise and cut crosswise into 1/2 inch thick slices 1/4 cup olive oil 7 stalks celery In a large, heavy skillet cook the onions in the oil, covered, over moderately low heat, stirring occasionally for 45 minutes. Season the onions with salt and pepper and cook them, uncovered, over moderately high heat, stirring occasionally for 30 minutes, or until they are tender and beginning to turn golden. Add the celery and cook the mixture, stirring, for 5 min., or until the celery is crisp-tender.

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