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Home Cooking

Sauce for Salmon Pancakes

Jim Leff | Nov 4, 201501:49 PM     20

These aren't anything like conventional salmon cakes...or, really, anything else I've ever seen. I broil or grill a small slab of salmon with chopped scallions, chop the fish, and use it to make savory salmon pancakes (using superb Kodiak pancake mix, which is better than anything I can make from scratch). I got the inspiration from Jacques Pepin's Scallop Pancakes (admittedly an entirely different thing).

I've not yet worked out how to ensure they remain intact, but at least they taste good. However, sauce is needed, and I'm stumped. It'd need to be something fairly thick, or else it'd be absorbed too readily. Maybe something yogurt based, e.g. lebni/raita/tzatziki?

Hmm...idea....I could pretend this is some weird relative of uttapam, and throw some black mustard seeds in while cooking the salmon/scallions, and serve with coconut chutney and sambar! Not sure if I'd go so far as to ferment urad dal and rice, though...again, I like how the Kodiak mix works here.

If you find the whole idea revolting, fine by me, but I'm looking for question-answering rather than thesis-questioning. Thanks!

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