Sunday was a relatively quiet day, recovering from our very first Robbie Burns dinner organized by my fire-fighter friend (Christine). She’s been doing it for years and I’ve always managed to have something else planned, but this year we bit the bullet and committed early. What was my hesitation, you may ask? Well, they serve Haggis. Now you might say that, “Eva, you have eaten some very unusual items, what’s with the Haggis?” It’s really the unknown, all that weird innards stuff ground up and stuffed into the stomach, cooked in the stomach and served in the stomach (it’s pretty grey, by the way). They have an actual ceremony for the Haggis and then they cut it up and serve it as a side dish along an enormous pile of roast beef. I couldn’t even get through it all. I did have some of the Haggis, it was heavily spiced and let’s just say I didn’t hate it, but you won’t see me running to the front of the line for another bowl! On top of it all, I think it gave me the worst heart-burn I’ve had in ages.
I own nothing tartan, nothing. So a week before the night I made the pilgrimage to the mall to pick up something nice in tartan but not too expensive and to my surprise, there was nothing but lumberjack shirts to be had and you know what a lumberjack girl I am! So I came home empty handed when I got a text from my friend (boss) Kim that she had a little tartan mini she would be happy to lend me! I was ecstatic! I have been told that see myself through ‘fat eyes’ and so this was no exception, I looked at the skirt and thought “this isn’t going to fit” but then I gave it a go, and it did, quite nicely, I might add! I paired it with a cute little black top, solid black tights and my slouchy suede red boots (5″ heel)! I was ready for the prom, I mean the Robbie Burns dinner.
JT found himself a very fetching plaid tie at the dollar store (guess how much it was?) The evening was a lot of fun, a little Scottish dancing (some local kids) and then the DJ started with the dance-hall music. We danced until midnight, screaming our heads off, bouncing around on the dance floor. My legs are killing me today, but it was well worth it.
This is the second course of our Sunday dinner with nephew Brian. No, I haven’t forgotten about the give away…I’ve been a bit busy! Stay tuned, I’ll make the announcement a little later this week!
Baked Salmon Cakes with Cilantro Pesto on Greens
Makes 3 huge ones, or 6 much smaller appetizer portions
Ingredients:
- 1 can low sodium, Skinless, Boneles salmon, drained
- 1/2 cup mashed potato with roasted garlic (you can use instant for this, but I made this when I had left overs)
- 1 egg slightly beaten
- 1 clove garlic, finely minced
- 1 tsp horseradish
- 2 green onions finely chopped
- 1/4 cup panko
- 2 squirts of non-stick spray for baking
Directions:
- Pre-heat oven to 350°F.
- Mix everything but the panko and the non-stick spray together, making sure all the flavours are evenly distributed.
- Roll in panko evenly.
- In a large frying pan, heat and squirt one squirt of non-stick spray. Gently fry each side until golden brown, place on sprayed cookie sheet until all have been browned and place in oven for 15-25 minutes, until cooked through.
- Serve with Cilantro Pesto on a bed of leafy greens.
Cilantro Pesto
Ingredients:
- 1 cup cleaned and dried cilantro
- 1/2 cup cleaned and dried parsley
- 2 tbsp sesame oil
- 1 small clove garlic
- 3 tbsp white and black toasted sesame seeds
- 1 tsp soy sauce
- 2-4 tbsp lime juice (to taste)
- 1-2 tsp agave nectar
Directions:
- Place all the ingredients (except the lime juice and agave) into the bowl of an immersion blender and blend until desired consistency is achieved, adding the lime juice slowly.
- Taste, add more lime juice and a little agave to achieve the correct balance of sweet, salty, sour and bitter.
That looks so delicious! The cilantro-pesto sauce sounds interesting. Would love to try it .
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Thank you kindly Asmita, it was very fresh tasting.
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It sound slike you had a great night! I love salmon fish cakes but I love your idea of the pesto to go with them most of all. Thanks 🙂
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Oh, you must have been so stylish at Burns Night! Post a photo? The salmon cakes sound fabulous: I love, love, love cilantro pesto. By the way, I have a black and purple kilt I bought in Canada and whenever I wear it someone asks if it is my tartan! I say things like, “Oh yeah. Clan Ralph Lauren.”
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That’s funny Sharyn. Thank you for the compliment; sadly we didn’t take a photo of us dressed up.
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Yum. That cilantro pesto might just be what i have been searching for all my life.
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Thank you Jed, I made so much and am still finding delicious uses for it…JT used it in a chicken wrap the other day and said it was delicious!
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Love the outfit Eva! Very fun! And I give you credit for trying haggis. I don’t know if I’d have the guts. (tee hee) The salmon cakes on the other hand – I would devour those. 🙂
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Thanks Kristy! It was a fun evening; although the haggis was not the highlight!
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Sounds like you had a GREAT time! Organ meat is one of the few things I don’t care to eat at all. The salmon cakes look amazing! Thanks for a really FUN post!
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I generally don’t enjoy organ meat either Ann. The party was really fun!
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I don’t mind Haggis at all 🙂 I think we had it for a Burns supper too. And very nice outfit!
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Thanks Lorraine, it worked out. I don’t think I’ll be having haggis any time soon again!
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I love fish cakes Eva – I usually make them with tuna. Salmon definitely seems very luxurious and I love the idea of cilantro pesto – I only ever tried basil pesto before. I just adore cilantro so I bet I’d love this! 🙂
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Thanks Charles, it was very tasty. The thing to keep in mind with cilantro is that the things that pair with it are more Asian or South American flavours! The sesame, lime juice and sesame oil worked out perfectly! I’m using the leftover dressing on simple salads for lunch!
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Sounds like you had a lively Burns night! 🙂
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It was a lot of fun, Lauren, we don’t go out dancing much!
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I love those boots!
The salmon cakes with pesto sauce look divine!
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I have the red ones, Angie and they do totally rock! Thank you!
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Well I won’t comment on anything fashion-related, but I will say I think the color of the pesto pairs well with the salmon. And it all looks tasty. (The meal that is!)
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Thank you, Greg. It wasn’t really fashion (although, I must say the boots totally rocked!) the salmon cakes were very tasty.
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Hilarious story of your Robbie Burns night and the horrors of dressing for the event. Men … it’s always so much easier for them. A dollar tie and they’re set for the occasion. 🙂
The salmon cake looks lovely with it’s pesto sauce. I haven’t had pesto in ages though I have a big batch in my freezer from the last crop of my home grown basil. (Not cilantro … never cilantro!!)
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I get where you are coming from Maria; pesto in the traditional sense made from cilantro would not hit my taste buds at all either, but I have taken it to more of an Asian flavouring, which has the nut (actually sesame seeds) the garlic, sesame oil and lime (the acid) and it worked so very well. But you have to like (love) cilantro, which I do. Even JT said he really liked it!
Oh, the costume, thanks for noticing 😉 and it was ridiculously short, but it was a bit crazy and I didn’t know many people there, so I went for it. My hubby loved it!
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I salute your courage for trying haggis, I wouldn’t have had the stomach.
Serve me those mouth watering salmon cakes and I will be glad to finish the plate and ask for seconds 🙂
love the cilantro pesto, looking forwards to trying that ASAP
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Oh Sawsan, I’m not sure if that was an intentional pun, but I did laugh when you said:
“I wouldn’t have had the stomach.”
LOL! 😀
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This sounds SOO fantastic, Eva!! I’m actually not a huge fan of salmon, but if it’s prepared in this way, count me in. Looks and sounds so gourmet. I’m a sucker for pesto. 😉
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With all the flavours, Caroline, I think you might even like it. I understand where you are coming from, salmon can be a very greasy and fishy taste, but if done correctly it can be wonderful (and it’s so good for you!). I know I shouldn’t have called it pesto, but it was an herb, with a nut (actually seeds), garlic and an oil, so it totally sounded pesto to me.
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Pesto just means paste so you can call it that if you want. Maybe it’s because so many people only know of pesto as being made of basil, pine nuts and parmesan that the confusion comes up. I make a parsley, walnut and parmesan version which is wonderful inside a rolled and tied boneless leg of lamb.
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That pesto sounds amazing Maria. I’ll have to try it.
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I’ve just been given a Gran’s recipe for Stovies, for Robbie Burns night.
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I’ve tried many things, Eva, but haggis wasn’t one of them. Just never had the opportunity, although, to be honest, I don’t know if I would try it even if it was available. Your salmon cakes, on the other hand, sound delicious and I’ll take two, thank you very much.
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Thank you kindly, John, you are always so very complimentary! I really enjoyed the salmon cakes, and next time, I will make the larger versions so that they are more of a meal, than an hors d’œuvres! The haggis, I’ll leave for those who’ve never tried it before!
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As soon as I read the title of your post I knew I wanted to find out more about the recipe. It sounds fabulous. I share your pain re haggis. It’s something I’ve had no desire to try. The ingredients are alarming rather than enticing. Good on you for trying it. I don’t think I could have been so brave. Maybe it’s a product like vegemite and you just have to grow up with it to enjoy it.
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Like I said, Charlie, it’s not something I would run to have again; I would certainly qualify it as an acquired taste!
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