Ingredients Jump to Instructions ↓

  1. 3/4 Lemon Dill Sauce

  2. 3/4 cup peeled and diced potato (about 1 medium), boiled until firm-tender and drained

  3. 12 ounces (1 1/2 cups) chopped smoked salmon

  4. 2 tablespoons minced shallots

  5. 1 teaspoon minced garlic

  6. 3 teaspoons capers, drained

  7. 1 tablespoon Dijon mustard

  8. 1 tablespoon chopped fresh parsley

  9. 3 1/2 teaspoon Emeril's Creole Seasoning

  10. 1/2 teaspoon white pepper

  11. 10 turns freshly ground black pepper

  12. 2 teaspoons freshly squeezed lemon juice

  13. 1 large egg

  14. 2 tablespoons half-and-half

  15. 3/4 cup bread crumbs

  16. 1/3 cup olive oil

  17. 1/4 cup chopped green onions

  18. 1/4 cup finely minced red bell peppers

Instructions Jump to Ingredients ↑

  1. Prepare the Lemon Dill Sauce, and set aside.

  2. Place the potatoes in a food processor and add the smoked salmon, shallots, garlic, capers, mustard, parsley, 2 1/2 teaspoons Creole Seasoning, white and black peppers, lemon juice, egg, half-and-half, and 1/4 cup of the bread crumbs, and process for about 20 seconds. Makes 2 cups.

  3. Gently shape the mixture into 4 cakes, using 1/2 cup of the mixture per cake. Donít pack the cakes too firmly or theyíll be too heavy.

  4. Combine the remaining 1/2 cup bread crumbs with the remaining 1 teaspoon Creole Seasoning in a bowl. Dredge and redredge each salmon cake in the seasoned crumbs.

  5. Heat the oil in a large skillet over high heat. Fry the cakes in the hot oil until golden brown, for about 2 to 3 minutes on each side. Drain on paper towels.

  6. While the cakes are frying, reheat the sauce over low heat.

  7. To serve, place 1 salmon cake on each of 4 plates and spoon 3 tablespoons of the Lemon Dill Sauce around the cake. Sprinkle with 1 tablespoon each of the green onions and red bell peppers.

  8. Yield : 4 brunch servings Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.


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