The Stonewall Kitchen horseradish mustard was incorporated in both the salmon cake and remoulade sauce and horseradish mustard flavors provided a great kick to the sauce and brought out the umami in the salmon. The meal in its entirety was lovely and the horseradish mustard tied each individual item together harmoniously.
After visiting the Portland Company Store (BMH’s visit to Stonewall Kitchen’s Portland location), we know there are unlimited salmon cake and remoulade sauce mustard combinations to try.
Adapted from Emeril, Ina Garten and AllRecipes.com
Panko Crusted Salmon Cakes
- 1 and 1/2 tablespoons butter
- 4 scallions or chives, chopped
- 2 (6 ounces) can canned wild pink salmon, drained
- 1/6 cup mayonnaise
- 3/4 tablespoon lemon juice
- 1 1/2 tablespoons of parsley
- 3/4 teaspoon Stonewall Kitchen Horseradish Mustard
- 3 ounces buttery round crackers, crushed (Town or Ritz)
- 1/2 teaspoon ground cayenne or chili
- 1 dash Worcestershire
- 1 clove garlic
- 1 stalk celery
- salt to taste
- ground black pepper to taste
- 3/4 cup panko (Japanese bread crumbs)
- 1/3 stick of butter
- 1 egg white
Heat 1 tablespoons butter in a skillet over high heat. Saute green onions, celery briefly until tender for five minutes; then add garlic for 2 minutes, then cool slightly.
Drain salmon until semi dry.
Combine salmon, sauteed green onions, egg, mayonnaise, garlic parsley, Stonewall Kitchen Horseradish Mustard, crushed crackers, chili pepper, salt and pepper. With an ice cream scoop or by hand, form into 1/2 inch thick patties (they will cook evenly and thoroughly).
Put in refridgerator for up to 6 hours to make the cooking process easier and the salmon cake will bind. Dredge cakes panko crumbs, then egg whites, then coat the patties with panko bread crumbs again.
Heat butter in a skillet over medium high heat. Cook 4-6 salmon cakes at a time for 4 minutes on each side until golden brown on each side. Drain briefly on paper towels, garnish with green onions and serve hot with tartar or remoulade sauce.
Salmon cakes can be baked for 10 minutes at 400 degrees.
- 1/3 cup mayonnaise
- 1/10 cup chili sauce or Sriracha
- 3/4 tablespoons Stonewall Kitchen Horseradish Mustard
- 3/4 tablespoons fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1 medium scallion, chopped or chives
- 3/4 tablespoons minced celery
- 1 clove garlic, minced
- 1/3 teaspoon chili powder
- 1/3 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
Mix together mayonnaise, chili sauce, Stonewall Kitchen Horseradish Mustard, lemon juice, and Worcestershire sauce. Stir in scallions, celery, and garlic. Season with chili powder, and salt and pepper. Cover and refrigerate.
- 1/4 cup butter, softened
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon Stonewall Kitchen Horseradish Mustard
1 can sweet corn
Preheat oven to 375 degrees F (190 degrees C). Place drained sweet corn in a baking dish lined with foil. Dot butter and the tablespoon of Stonewall Kitchen Horseradish Mustard on top of the corn. Sprinkle salt and pepper and mix corn well. Bake for 15-20 minutes in the oven until corn is warmed.