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From the Kitchen of: Chef Bryan Page of Domaine Carneros
Tarragon Salmon Cakes
| 1 1/2 | lb. | Salmon fillet; poached or roasted, and then flaked |
| 1/2 | lb. | Almonds;skinned |
| 1 | med | Potato; skinned & shredded |
| 2 | Stalks Celery; diced 1/4" thick | |
| 1 | Shallot; peeled, finely minced | |
| 2/3 | C. | Cream; reduced over med. heat slowly to 2-3 Tbsp. |
| 2 | Eggs; lightly whisked | |
| 1/8 | tsp. | Nutmeg |
| 1/4 | tsp. | White Pepper |
| 1/2 | tsp. | Sea Salt |
| Canola Oil |
Grind almonds to a rough flour. When grinding the almonds add about 2 Tbsp. of all-purpose flour to prevent the almonds to turn to paste. Set aside. Blanch the potato and celery in boiling water and in separate pots for 2 minutes, remove, rinse, and place in towel to squeeze out excess water. Place salmon, potato, celery, shallot, cream, eggs, nutmeg, white pepper, salt, and one third of the almonds into a bowl and mix gently until the ingredients are just combined. Form into six discs about the shape of a hocky puck. Brush or dip cakes with canola oil and coat with remaining almonds. Refrigerate until ready to cook. Preheat oven to 350 degrees. Brush a cookie sheet with canola oil, place cakes on top and place in oven. Bake until lightly brown, 15-20 minutes. Remove from oven. Serve with the tarragon roasted garlic aioli.