You can make this quick and simple meal only in 25 to 30 minutes. Serve it with fresh spring vegetable salad or bread.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

For Salmon cake:

• 1 pound canned or cooked salmon, flaked
• 2 large eggs, lightly beaten
• 2/3 cup cooked potatoes
• 4 tablespoons extra virgin olive oil
• 3 scallions, finely chopped, white and pale green parts only
• ¾ teaspoon coarse salt
• Ground black pepper to taste

For lemony sorrel sauce:

• ¾ cup heavy cream
• 2 teaspoons lemon juice
• 2 cups (about 4 ounces) thinly sliced fresh sorrel leaves
• 1/3 cup fresh flat-leaf parsley leaves

Directions:

• Mix together salmon, eggs, potatoes, scallions, salt, and pepper in a bowl.
• Shape into twelve 2 ½ inch cakes.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Add 6 salmon cakes to the hot oil and cook for 3 minutes per side or until golden.
• Repeat the procedure with the remaining 2 tablespoons of olive oil and 6 salmon cakes.
• Transfer to a serving platter.
• Meanwhile, in a small saucepan bring the cream to a simmer over medium heat.
• Stir in sorrel and parsley and cook for 2 minutes.
• Remove from heat and stir in lemon juice and puree it with an immersion blender until smooth.
• Spoon this lemony sorrel sauce over salmon cakes and serve immediately.