Salt Cod Cakes with Herbed Mayonnaise
Chef Sascha Lyon starts his dinner parties with this fried hors d'oeuvre, and it's always popular. He prefers salt cod cakes to the more standard crab cakes both because the dried fish has a more potent flavor and because it's inexpensive. Be sure to allow time for the cod to soak overnight. Fast Hors d'Oeuvres
The mayonnaise and the fried cod cakes can be refrigerated for up to 2 days. Rewarm the cod cakes in a 325° oven.
Both the nonvintage Billecart-Salmon Grande Marqué Rosé Champagne and the Domaine Ernest Burn Tokay Pinot Gris from Alsace are light, easy-drinking wines that stand up well to the rich cod cakes and salty cured meats: the Champagne because of its effervescence, the Pinot Gris because of its characteristic acid.