From, "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 7 slices white bread, broken into pieces
  • 1 teaspoon dried minced onion, softened in 1/2 teaspoon water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 large shallots
  • 2/3 cup freshly-grated Parmesan cheese
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly-squeezed lemon juice
  • 1-1/2 cups salmon (10 ounces), cooked and coarsely flaked
  • Vegetable oil (for frying)

  • 1/4 cup fresh parsley, loosely packed
  • 1 small garlic clove
  • 1 small shallot
  • 1/2 small jalapeno pepper, seeded
  • 1 egg yolk
  • 8 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons prepared mild horseradish
  • 1/8 teaspoon granulated sugar
  • 1/8 teaspoon Worcestershire sauce
  • Dash of salt

In a food processor, combine bread, onion, thyme, salt and cayenne.  Process to fine crumbs, about 1 to 2 minutes, and transfer to shallow pie plate.

With processor running, drop shallots through feed tube and mince.  Add cheese and process until minced.

Add 1-1/2 cups bread crumb mixture, egg, mayonnaise, mustard and lemon juice and blend, pulsing approximately 3 to 4 times.

Add salmon and blend just until combined, pulsing briefly; do not overprocess.  (Can be prepared 1 day ahead.  Cover salmon mixture and chill.  Cover remaining bread crumb mixture separately and keep at room temperature.)

Position rack in center of oven and preheat to 250 degrees.  Line baking sheet with several layers of paper towels.

Shape salmon mixture into twelve 1-inch thick patties, using about 2-1/2 tablespoons for each.  Dredge in remaining bread crumb mixture to coat thoroughly.

Heat 1/4-inch oil in a large, heavy skillet over medium heat.  Add several patties and cook until crisp and golden, about 1 minute per side.

Gently transfer to prepared sheet; keep warm in oven.

Cook remainder, adding more oil if necessary.  Serve immediately, accompanied by Mustard Sauce.


In a food processor, add parsley and with machine running, drop garlic, shallot and jalapeno pepper through feed tube and mince.

Add egg yolk, 2 tablespoons oil and mustard.  Process until slightly thickened, about 20 seconds.

With machine running, slowly drizzle remaining oil through feed tube in a thin steady stream.

Add horseradish, sugar, Worcestershire and salt and blend 10 seconds.  Adjust seasonings.  This makes 3/4 cup of sauce.

4 - 6; 3/4 cup sauce

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