Smoked Salmon Pancakes with Asparagus Cream Sauce

Ingredients

• 1 Tbsp butter
• 1 Tbsp extra virgin olive oil
• 1/2 cup minced onion
• 2 cloves minced garlic
• 2 medium potatoes, boild and mashed
• 1/4 teaspoon salt
• 1 small can high quality smoked salmon
• 1 tablespoon lemon juice
• 2 teaspoons Wasabi paste
• 3 Tbsp snipped chives
• 2 Tbsp sour cream
• 1 beaten egg
• 1/2 cup panko breadcrumbs
• 2 tablespoons vegetable oil
  

Directions

1. Heat the butter and olive oil in a small skillet over medium heat. Add onions and garlic and cook, stirring frequently, until golden brown, about 3-4 minutes. Set aside.
2. Mix the smoked salmon to the potatoes and stir together. Stir in the sauteed onions. Add the lemon juice, Wasabi paste, chives, sour cream and egg. Mix well and form into patties.
3. Heat oil in a large skillet. Turn to medium. Brown cakes on both sides, watching closely to make sure they don't burn - about 2 1/2 minutes per side. Drain on paper towel. Serve drizzled with Wasabi Asparagus Cream Sauce.
   

Wasabi Asparagus Cream Sauce

• 1 Tbsp butter
• 1 1/2 cups whipping cream
• 12 Asparagus spears
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 1/4 tsp Wasabi paste
  

Directions

1. Fill a small pot with water and bring to the boil. Add asparagus tips and boil until tender (about five minutes) Transfer to a blender and using a little of the water from the pot puree. Set aside.
2. Melt butter in a sauce pan on medium with cream. Reduce heat to a low simmer for about 40 minutes stirring occasionally until volume is reduced and sauce thickens.
3. Add the rest of the ingredients one at a time ending with the pureed asparagus and stir well.
4. Drizzle over the salmon cakes and save the rest of the sauce for tomorrow - we'll be using it to make a delicious chicken fettucini.