An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Summer Garden Parties- and a Recipe for Salmon Cakes

By on May 20, 2011, 5:45 pm in Menus, Recipes-Savory, Seasonal Celebrations | 3 comments

Salmon Cakes Close Up Fresh Salmon Cakes with Gribiche

Summer is almost here, and it’s the time we love to take our dining outdoors. I was recently asked by Jarlsberg USA to create a menu for an outdoor garden party, an opportunity which I, of course, jumped at.

Outdoor garden parties are great for many occasions- an at home wedding, a graduation or anniversary party, bridal or baby showers. They’re versatile.

This menu is versatile, too. My client and I started out thinking brunch, but really, it can travel into lunch, and even an early dinner meal with a bit of adapting.

I created a menu opening with canapés spread with a base of Snofrisk, a lovely cream cheese like product of Jarlsberg’s made with goat’s milk cheese and cow’s milk cream, covered with a thin slice of Jarlsberg and topped with various vegetables. The main event- a couple of tasty frittatas, Jarlsberg and Hazelnut Buttermilk Biscuits sandwiched with thinly sliced Black Forest Ham and Honey Mustard. And the star of the show- these wonderful Fresh Salmon Cakes. If you’re serving it for brunch, add the great Shiitake and Jarlsberg Stuffed French Toast from our last post. For lunch or dinner- add a wonderful salad or two. And for tea time or happy hour, make the biscuits minis and cut the frittatas into individual bites- circles, squares, diamonds- it’s your choice.

I’ll be sharing some of the other recipes over the next few weeks, so please come back and take a look. For now, I’ll start with these yummy (if I do say so myself) Fresh Salmon Cakes. Serve them with one of my favorites, Gribiche- a wonderful alternative to Tartar Sauce. Recipe follows…

 

    3 Comments

  1. Salmon Cakes looks very delicious. Your recipe is easy to understand as well. It is very helpful

    finger food catering

    May 22, 2011

  2. I love how deliciously varied your menu is – lovely!!!
    And how exciting to be working in Hawaii and being exposed to all that great weather and cuisine 🙂

    zonia

    catering Philippines

    September 29, 2011

  3. @ Zonia- Thank you, but I am not working in Hawaii (wish I was), but rather supposedly sunny (but not so much today) Southern California.

    Gisele Perez

    September 29, 2011

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