Potato, Salmon and Spinach Patties With Garlicky Dill Cream.

Recipe taken from NY Times.

Time: 45 minutes plus at least 30 minutes’ chilling.

FOR THE POTATO SALMON PATTIES:

10 ounces frozen chopped spinach, thawed

2 cups mashed potatoes, chilled

8 ounces cooked salmon fillet, flaked

2 1/2 cups panko or bread crumbs

4 large eggs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3/4 cup all-purpose flour

FOR THE GARLICKY DILL CREAM:

2 garlic cloves, finely chopped

1/2 teaspoon salt, more to taste

1 cup sour cream or Greek yogurt

1/4 cup chopped fresh dill

Freshly ground black pepper, to taste

Olive or vegetable oil for frying.

1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.

2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.

3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.

4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.

5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.

Yield: 12 patties.

Bisous xo.

Frozen Maple Mousse Pie with Chocolate-Maple Sauce.

Recipe taken from NY Times.

Time: 1 hour, plus at least 4 hours’ freezing

Ingredients:

1 1/2 cups fine chocolate cookie crumbs

1 cup maple sugar

Pinch of salt

6 tablespoons unsalted butter, melted

3 large egg whites, at room temperature

1 cup pure maple syrup, preferably Grade B

2 cups heavy cream

4 ounces unsweetened chocolate

1/2 teaspoon vanilla extract.

1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.

2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.

3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.

4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.

5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

Yield: 10 to 12 servings.

Bisous xo