Salmon Corncakes

Ingredients

some black pepper
some salt and pepper
some cracker
475 ml water
240 ml dry wine
1 bay leaf
4 peppercorns
2 parsley sprigs
2 salmon steaks
150 gr corn kernels
65 gr shallots
65 gr bell pepper
50 gr celery
4 gr cilantro
120 ml nonfat yogurt
120 ml mayonnaise
2 egg
160 gr cracker crumbs
60 ml olive oil
1 when poaching salmon
1 fold gently with a rubber spatula
26 gr cracker crumbs the salmon mixture
30 ml olive oil in a non-stick skillet over

Instructions

heat. Cook salmon corncakes a few at a time until golden, about 3 minutes per side. Add more oil to skillet as needed. Serve immediately with Festival Corn Salsa alongside. Serve 8 as an entree or dozen as an appetizer. Per serving (based on 8 cakes) without the salsa: 366 calories, 26 grams fat, 50 milligrams cholesterol.