Salmon Cakes With Horseradish Sauce

• SALMON CAKES
• 1 (14.75 oz.) can salmon
• 2 T butter
• 1 small onion, chopped or 2 scallions
• 1 leek (white part) chopped
• 2-3 slices of bottled roasted red peppers, chopped
• 3/4 of a Saltines cracker packet, crushed
• 2 eggs, beaten
• 1/4 C. total chopped parsley and cilantro, to taste (or basil, fennel, parsley whatever suits your taste)
• 1/4 tsp. cayenne
• 1 tsp. dry mustard
• grind of pepper
• 3 T. olive oil
• HORSERADISH SAUCE
• 3/4 cp. mayonaisse
• 2 Tbls. horseradish
• 1 Tbls. red wine vinegar
• 1/4 cp. sourcream

1. 1. Drain the salmon, reserving a few tablespoons of the liquid. Discard the large circular bone, but keep the smaller bones and skin (good Omega 3). Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, leeks, and red peppers and cook until onion/leeks are tender.
2. 2. In a medium bowl, combine the onions, the cracker crumbs, eggs, parsley/cilantro, mustard, cayenne, salmon, and 2-3 tablespoons of salmon liquid. Mix until well blended, then shape into 4 or 5 patties. The patties should just hold together, and should feature the salmon, not the crumbs (i.e., don't coat with crumbs, like traditional recipes do).
3. 3. Heat olive oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
4. 4. FOR SAUCE: whisk together ingredients.
5. Very good served with fresh garden greens.

salmon cakes, salmon, t, onion, red peppers, saltines cracker packet, eggs, parsley, cayenne, dry mustard, grind of pepper, olive oil, horseradish sauce, mayonaisse, horseradish, red wine vinegar, sourcream

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-horseradish-sauce-1241725 (may not work)