from Executive Chef Al Levinsohn Alaskan Canned Salmon Cakes with Poached Eggs and Jalapeno Hollandaise Serves 4 Salmon Potato Pancakes 3 cups Canned salmon, flaked 1/4 cup Poblano pepper, diced 1/2 cup Red pepper, diced 1/4 cup Celery, peeled and diced 1/2 cup Onions, diced 1 cup Garlic, minced 1 1/2 # Potatoes, cooked and skinned 1/2 bunch Cilantro, chopped 6 Eggs 8 Egg whites 3/4 cup Flour 3 oz. Cream 3 oz. Milk 1 Tbsp. Kosher salt 1 tsp. White pepper Salmon Potato Pancakes Procedure: In a mixing bowl combine cooked potatoes (warm), peppers, onions, celery, garlic, mix thoroughly. Add cream and milk slowly. Add flour. Add whole eggs. Add egg whites. Add salmon slowly. Add seasonings. Ladle 2 oz. portions of pancakes on griddle. Cook on each side for 3 minutes. Reserve off to the side. Jalapeno Hollandaise 1 cup Jalapenos - bring to simmer, strain oil, puree jalapenos and 1/2 cup Olive oil - strain through fine sieve, reserve puree 4 ea. Egg yolks 1/2 cup Clarified butter 1 ea. Lemons 1/2 tsp. Kosher salt 1/2 tsp. Cayenne pepper 3 Tbs. Jalapeno puree Jalapeno Hollandaise Procedure: In a bowl, put 4 egg yolks and the juice of 1 lemon. Place over a pot of slow rolling boiling water and stir constantly with a wire whisk until it becomes thick and ribbons. To see if the mixture ribbons pull the bowl off to the side and with your whisk pull it through the bowl from side to side. If it leaves a slowly closing trail behind it the mixture is ready. Now add butter by trickling it in while constantly stirring with your whisk, incorporate all the butter. Add salt, pepper and jalapeno puree. Poached Eggs 8 Whole eggs 1 Pot boiling water 1 tsp. Vinegar In a large pot of boiling water add 1 tsp. vinegar. Crack and slowly drop the eggs in the boiling water for 3-4 minutes. Presentation: While the eggs are cooking place 2 salmon cakes on each plate and have your jalapeno hollandaise ready. When the eggs are cooked, remove from the water with a slotted spoon. Allow the water to drain from the egg. Place the eggs on the salmon cakes and cover with the jalapeno hollandaise. Garnish with a cilantro sprig and serve. < back
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