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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Atlantic Salmon Shitake Cakes with Lemon Grass Fennel Jam Recipe

Brought to you by DesBarres Manor Inn

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Cook Time: 15 min	Prep Time: 20 min
Yield: 4 servings

Ingredients:
For the Atlantic Salmon Cakes
1 pound diced Atlantic salmon
1 cup diced shitake mushrooms
1 tsp chopped chives
2 eggs
1 tsp chopped garlic
½ cup bread crumbs
1 tbsp olive oil for sautéing

For the Lemon Grass Fennel Jam
1 tbsp olive oil
1 tsp chopped lemon grass
½ cup chopped fennel
2 tsp chopped chives
½ cup rice wine vinegar
¼ cup sugar
Salt pepper to taste

Instructions:
For the Atlantic Salmon Cakes
Sauté diced salmon and mushrooms in olive oil over medium heat for 3 to 5 minutes. Stir in chives and set aside to cool. When cooled, put in a food processor with the 2 eggs and chopped garlic and pulse until smooth. Put the mixture into a small bowl and stir in the bread crumbs until just combined. Form salmon shitake mixture into tablespoon sized patties and sauté in olive oil over medium heat, about 1½ minutes on each side.

For the Lemon Grass Fennel Jam
Sauté the fennel in the olive oil over medium heat for 2 minutes. Add the lemon grass, chives vinegar and sugar, bring up to medium high and reduce until it resembles a syrup, approximately 10 minutes. Season with salt and pepper.

Notes:
Wine Pairing

Innkeeper Audrey Firth recommends a new world Pinot Grigio such as the J. & F. Lurton from Argentina or the McManis Family of California. The light and lively taste and mouthwatering finish are an ideal compliment to the richness of salmo