Sunday, January 22, 2017

CtBF ~ Salt cod (salmon) fritters with tartar sauce

While some members of CtBF used their frozen stock of the brandade from a previous recipe, a couple of members played catch-up made both dishes for last Friday's CtBF outing (meaning I am late). I managed to track down one place (someone I stalked in the supermarket one evening a couple of weeks back, mentioned he had seen.. and it seems that I was not the only person in Kuala Lumpur looking for salt cod!). But when I call the outlet, I was told that they had run out of stock of salt cod and their supplier is unable to restock any, not in the near future! Bummer! So back to square one!  I had planned to use smoked salmon for the fritters but since hubby is having them for his snack or lunch, and it was his dinner on Saturday; I used part of my weekly supply of fresh salmon for it. I did freeze half of the earlier salmon and potato puree but because I had taken it out one weekend ago to make the fritters for a snack but did not get to making them, had to throw it out after languishing in the fridge for three days.....

  I was experimenting with the shapes hence I had some in rounds and some in oblong
shapes (oblong fritters were easier to shallow fry than round fritters).
I made the tartare sauce but not the mayo (I made David's mayo before, as well as Dorie's ~ Dorie's recipe was better IMHO) I was too lazy this time and used store bought.
Served with a whatever-was-available-in-the-crisper-box-from-the-fridge salad!
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
and newly acquired copy of this
Ready for Desserts
made possible by this lovely lady!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.


  1. The fritters look good Emily, and I'll bet they were tasty with the salmon. I did not make tartar sauce, just used some from the fridge. We did enjoy these and I did a remake on Saturday for Tricia to try.

  2. EMILY, that was such an Emily-post. I so needed a LOL moment and reading your post provided it. Now, I know you didn't mean to be funny and you know me well enough to realize I am not making fun of you (well, kinda) but your entire opening paragraph is a saga. I just kept reading on to see how it ended. First, congratulations for still being into "stalking." I commend you for that. Then it was sad, I'm afraid, that both the smoked salmon and frozen puree from last week didn't work out for you. Now, I am a little confused as to what you did use to make the fritters or are those just the fritters from before. And, you may be the only person on the planet who is smart enough to make both oblong (because they fry better) and round fritters. I honestly don't know whether I'm cheering for the oblongs or rounds. What did you prefer?I had to go for store-bought also because I ran out of time - making both brandade and fritters in one week was time-consuming. Thank you for providing me with good humor - keep it coming. We Americans need it! XOX

  3. The fritters looks delicious! And too bad about the salt cod! I have a cookbook of Tessa Kiros, some recipes uses salt cod and have not seen it before anywhere either. Guess that it is not popular over here that the supplier did not want to supply anymore! A bummer indeed!

  4. I still haven't managed to get my hands on salt cod. Brava for making this even with all the difficulties you had!

  5. Wow, Emily! I really enjoyed your story of seeking out salt cod. I was hoping for a good ending, but alas. At least it works with salmon (which I will be keeping in mind). It's hard to find here on the west coast of the US as well, if it's any consolation. Seems to be a far western europe/eastern us type of deal. In any case, the dinner you made looks quite tasty!