Mr. Sandman...... Salt Cod Cakes

Oh my it is already Tuesday! The week feels as though it has begun to fly by. I suggest if your week is moving too fast you slow it down a bit by trying out a new recipe. A seafood inspired recipe my dears. This one was a huge hit last Saturday at Clearwater and Harvest Wines and I am very excited to share it with you. While trying out this recipe I would suggest you grab a friend. My friend as you will see in the photo's was a lobster by the name of Lester from Newfoundland. As an ode to Newfoundland where Salt Cod cakes are strong tradition.

Salt Cod Cakes

1lb Boneless Skinless Salt Cod

4 Green Onions

¼ Cup Butter

5 Large Russet Potatoes

1 Lemon zest

1 Red pepper

1 Egg

                                                              Pepper to Taste

Soak your salt cod in a bowl with cold water the day before you make your cod cakes.  Change the water at least 3-5 times throughout the day.

After the cod has been soaking for 24 hours place it in a pot and cover it with cold water. Heat the pot until it begins to simmer and then drain the water out. Place cod in a bowl.  While you are doing this boil your potatoes until soft. Drain water, add in finely chopped green onions, lemon zest, red pepper and butter.  Once the potatoes and vegetable have been thoroughly mashed together roughly chop your salt cod and add to mixture. To bind add one egg yolk, and pepper to taste.  Take ¼ cup at a time and form into 3 inch diameter cakes.

Turn oven on to 350F. Heat skillet or a heavy bottom pan on the stove on medium heat. Add in 1 tsp vegetable oil and lightly fry cakes on both sides until golden brown. Then place in the oven for 5 minutes.

Pairing: Saladini Pilastri Pecorino

 There you have it my lovelies. Enjoy this recipe with a lovely side salad, homemade tartar sauce, potatoes and of course great food/drink loving friends (just like Lester)

Eat, drink and enjoy!!!