Smoked Salmon Cakes with Red Remoulade | Wine Enthusiast
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A photo of salmon cakes with a creamy slaw

Smoked Salmon Cakes with Red Remoulade

Adapted From Table 3 Restaurant and Market, Nashville

Nashville’s Table 3 Restaurant and Market offers traditional French brasserie cuisine alongside a French-centric wine list selected by co-owner Elise Loehr. These smoked salmon cakes have a casual bistro feel that belies a lot of preparation.

This recipe requires two separate remoulade sauces and a slaw, but don’t fret: You can prepare both sauces a day in advance and toss the slaw an hour before serving. If your date-night vibe is casual and lighthearted, this will still be perfect.

Ingredients for Salmon

1 pound smoked salmon, broken in small pieces
½ cup ⅛-inch-diced Yukon Gold potatoes, blanched, drained and cooled
1 shallot, minced
¼ cup mayonnaise
¼ cup fresh-grated or prepared horseradish
1 egg, beaten
Pinch lemon zest
½ teaspoon salt
½ cup panko
1 teaspoon chopped parsley 
½ teaspoon chopped chives
2 tablespoons canola oil
Red remoulade (recipe below)
Celery root–apple slaw (recipe below)

Directions for Salmon

In large glass mixing bowl, combine salmon, potatoes, shallot, mayonnaise, horseradish, egg, lemon zest and salt. Mix until integrated. Add panko in stages, and fold in chopped herbs. Form 4 equal patties.

In large skillet over medium heat, add oil. Fry salmon cakes on both sides until light golden-brown and warmed through.

Serve salmon cakes with remoulade and slaw. Serves 2.

Red Remoulade (Arnaud’s Sauce) Ingredients and Directions

In large ceramic mixing bowl, whisk together 1 cup Creole mustard, ⅓ cup tarragon white-wine vinegar, ⅓ cup ketchup, ¼ cup prepared horseradish, 1 teaspoon garlic purée, 1 tablespoon paprika and ¼ teaspoon each cayenne pepper, salt and black pepper. Continue to whisk, slowly adding 1 cup extra-virgin olive oil. Gently whisk in 1 tablespoon fine-chopped scallions and 2 tablespoons fine chopped parsley.

Celery Root-Apple Slaw Ingredients

Celery Root-Apple Slaw
1 cup aioli
2 teaspoons tarragon, fine chopped
2 teaspoons chervil, fine chopped
1 tablespoon chopped capers
1 tablespoon fine-chopped cornichons
Juice of one small lemon
1 large apple, cut into matchsticks
½ celery root bulb, cut into matchsticks

Celery Root-Apple Slaw Directions

In medium glass bowl, whisk together aioli, tarragon, chervil, capers, cornichons and lemon juice to make white remoulade.

Add apple and celery root matchsticks and toss to coat.

Pair It

Loehr recommends August Kesseler 2017 The Daily August Rosé from Rheingau, Germany. “With an array of earthy marigold, tangerine skin, muskmelon, Rainier cherry and kiwi juice aromas and flavors, this goes far beyond expectations for a dry saignée rosé at this price,” she says. “One sip has you going back for more, and with the rich smoky salmon cakes, it’s a ‘knock-it-out-of-the-ball-park’ combination.”

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