Fishhugger!

Recipes

Salmon Omega Cakes

Omega Cakes are made with salmon roe/eggs. This recipe is for those who know they should eat fish eggs but don't like the taste. There is no fishy taste in these delicious patties. They may be frozen and then sauteed after thawing.
3/4lb salmon roe

1/2 teaspoon sea salt

2 tablespoons vinegar

1 medium onion, finely chopped

2 tablespoons butter

1 1/2 cup whole grain bread crumbs

2 eggs, lightly beaten

sea salt and pepper (or Kenny's spice rub)

1/2 teaspoon paprika

1 teaspoon dried thyme

2 tablespoons butter

2 tablespoons Bariani extra virgin olive oil

Place roe in a pan and cover with a mixture of filtered water, salt and vinegar. Bring to a boil, reduce heat and simmer about 15 minutes. Remove roe to a colander and rinse with cold water. Using a sharp knife, remove roe from casing and place roe eggs in a glass or plastic bowl. Meanwhile, saute onion in butter until soft. Add onions, bread crumbs, eggs and seasonings to roe and mix well with hands. Form into patties. Saute until golden in butter and olive oil. Serve with a pickled condiment such as daikon radish, ginger carrots or sauerkraut; or serve for breakfast with scrambled eggs. www.westonaprice.org
Sally Fallon, Nourishing Traditions