Smoked Salmon Cakes with Poached Eggs, Caper Goat Cheese Cream

Smoked Salmon Cakes with Poached Eggs, Caper Goat Cheese Cream

Tom Robey

The Veranda on Highland

For the Salmon Cakes:

• 1 pound Smoked Salmon, flaked
• 1 small Red Onion, diced small
• ½ large Green Pepper, ribbed and diced small
• 2/3 cup Mayonnaise
• 1/3 cup Creole Mustard, or other coarse grain mustard
• 1 tsp Prepared Horseradish
• 1 tsp. Creole Seasoning
• Salt, Freshly Ground Black Pepper, to Taste
• 1-1/2 cups French Bread Crumbs
• 3 oz. Salad Oil or Clarified Butter

Combine all ingredients except the bread crumbs in a bowl, mixing completely but being careful not to break up the salmon too much. Fold in the bread crumbs, just until mixture will form a ball. Shape the mix into 8 3oz. cakes. Place a heavy bottomed sauce pan over medium high heat, add the oil or butter. Sauté the cakes for two minutes on each side, or until golden brown on each side, reserve.

For the Poached Eggs:

• 2 quarts Water
• 3 Tbsp. distilled White Vinegar
• 8 medium eggs
• 2 Tbsp. Kosher Salt

Place the water, vinegar and salt into a large shallot pot, bring water to a simmer (165-180') carefully crack each egg into the pot, and let cook 3 to 4 minutes, until the whites are cooked but the yolks still soft.. Carefully remove the eggs with a slotted spoon, and be ready to serve.

For the Caper Goat Cheese Cream:

• 1 cup Heavy Cream
• 3 Tbsp. Soft Goat Cheese
• 1 Tbsp. Cream Cheese
• 2 Tbsp. Capers
• Salt, White Pepper

For the Red Onion Marmalade:

• 2 med Red Onion, diced finely
• 1 cup Red Wine Vinegar
• ½ cup Light Karo Syrup

Place all ingredients into a heavy bottomed saucepan- reduce slowly until thick and sticky.

To assemble:

1. Bring the cream to a boil, reduce by half. Whisk in the goat and cream cheese, and the capers. Season with the salt and white pepper, reserve.
2. Divide the cakes onto four plates, top each with a warm poached egg, and drizzle with the caper goat cheese cream. Garnish with the red onion marmalade.
3. Enjoy!