Salmon Patties

The salmon can be cooked, cooled, and diced up to 2 days ahead; store covered in the refrigerator. However, the cream sauce should be made just before serving, as reheated cream sauces can separate and become grainy. If you must make ahead, undercook the cream mixture slightly, cool rapidly in an ice bath, and gently reheat over low heat, whisking constantly.

Store leftover salmon mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of cream if the mixture has thickened. Do not microwave, as this will make the salmon rubbery and may cause the cream to separate. Not recommended for freezing, as the cream sauce will break upon thawing.