Today, I simply wanted to resurface a link to last year’s mid-March newsletter, in which we celebrated Irish-American heritage through the family history of one of WAC’s team members, Member Experience Specialist Claire Mathes. She was gracious enough to share a couple of traditional Irish-American recipes with everyone — great food with a touch of tradition to help you celebrate St. Patrick’s Day this weekend.
First up are Irish-style Pacific cod cakes. The ingredient that sets these fish cakes apart from the rest is a scoop of buttery, rich mashed potatoes. I usually make my fish cakes with breadcrumbs, so this is my personal reminder to change things up and try a different approach.
Next is a classic side dish that’s a mainstay at the Irish-American table this time of year: colcannon. This dish of sauteed cabbage features a scoop of mashed potatoes, too — so make sure you’ve made enough potatoes to use in both of these recipes!
In addition to Claire’s recipes, the WAC team has also just added Corned Salmon Hash to the blog. This recipe is a playful, Alaskan twist on a classic, whether it’s your go-to on St. Patty’s Day or a dish that you enjoy when you need a little pick-me-up after a late night. To give salmon the robust flavor and texture that you expected in a corned hash, you’ll need to cure it in a spiced salt/sugar brine. Sounds more intimidating than the average recipe, but curing is genuinely one of the easiest new skills that you can add to your repertoire. Make more corned salmon hash than you think you’ll need — it keeps wonderfully as leftovers!
Live Wild,
Monica
Pictured above: A bowl of corned salmon hash, with cubed bites of fish, potatoes, and peppers, and finished with a scattering of dill — always one of my favorite herbs to use with salmon.
