½ cup fresh bread crumbs

½ cup Portobello duxelles (see below)

¼ teaspoon cayenne pepper

½ teaspoon dried dill

1 egg beaten lightly

½ cup mayonnaise

1 pound cooked salmon

Truffle mayonnaise (see below)

Portobello duxelles

3 tablespoons melted butter

2/3 cup chopped onion

2 cups finely chopped wild or white button mushrooms

¼ teaspoon salt

¼ teaspoon sugar

½ teaspoon soy sauce


Truffle mayonnaise

1 tablespoon Joel Palmer House White Truffle Oil

1 cup mayonnaise



For mayonnaise: Blend one tablespoon of Joel Palmer House White Truffle Oil with one cup mayonnaise. Set aside.

For duxelles: Place butter in a medium sauté pan over medium heat. Saute the onion until just transparent, about three minutes. Add the mushrooms, salt, sugar, and soy sauce and stir. The mushrooms will begin to give off liquid. Continue to stir the mushrooms until all the liquid has evaporated and the mixture resembles a paste, about 10-12 minutes. Remove from heat and let cool.

For salmon cakes: Stir together the bread crumbs, duxelles, cayenne, dill, egg, and mayonnaise. When the mixture is blended, carefully fold in the cooked salmon. Refrigerate for one hour before forming into cakes. When this mixture is cold, form salmon cakes by rolling three to four ounces of the mixture between your palms to form a ball. Then gently flatten the ball into the shape of a small cake. You should have about eight cakes. Serve salmon cakes warm or cold.

Chef Jack Czarnecki
From Joel Palmer House in Dayton, Oregon | + posts