Ingredients Jump to Instructions ↓

  1. 4 Green onions

  2. 2 Italian tomatoes - cut in half

  3. 4 Red onions,

  4. 4 Eggplant,

  5. 4 Zucchini,

  6. 4 Yellow squash,

  7. 1" thick

  8. 1 Red pepper - cut into fourths

  9. 1 Yellow pepper - cut into fourths

  10. 1/4 cup 59ml Olive oil Emeril's Essence - seeNote Salmon Cakes

  11. 1 cup 237ml Mashed potatoes

  12. 2 cups 474ml Flaked smoked salmon - (abt 1 lb)

  13. 2 tablespoons 30ml Minced shallots

  14. 2 teaspoons 10ml Minced garlic

  15. 3 teaspoons 15ml Capers

  16. 1 tablespoon 15ml Dijon mustard

  17. 1 tablespoon 15ml Chopped fresh parsley

  18. 4 teaspoons 20ml Emeril's Essence Juice of one lemon Salt - to taste Freshly-ground black pepper - to taste

  19. 1 Egg - beaten

  20. 1 tablespoon 15ml Heavy cream

  21. 1 cup 146g / 5.1oz Bread crumbs

  22. 1/2 cup 31g / 1.1oz Flour

  23. 1 Egg - beaten with

  24. 2 tablespoons 30ml Milk Olive oil - for frying Garnish Lemon Dill Sauce - seeNote

  25. 1/2 cup 118ml Sizzled leeks Emeril's Essence

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Lemon Dill Sauce" recipes which are included in this collection. Preheat the gill. Season the vegetables with the olive oil and Emeril's Essence. Place on the grill and cook for 1 to 2 minutes on each side. Remove from the grill. Julienne the eggplant, zucchini, squash and peppers. Separate the onions into rings. Leave the green onions and tomatoes whole. Season the vegetables with salt and pepper. Set aside. For the smoked salmon cakes: In a food processor, combine the potatoes, salmon, shallots, garlic, capers, Dijon, parsley, 1 to 2 teaspoons of Essence, lemon juice, salt and pepper, egg, cream, and 1/2 cup bread crumbs. Process for 20 seconds. Shape the mixture into eight 1/4-cup-per-cake cakes. Season the flour with 1 teaspoon of Essence and the bread crumbs with the remaining Essence. Dredge the cakes in the flour. Dip into the egg wash, removing any excess liquid. Dredge each cake in the seasoned bread crumbs. In a large pan, heat the oil. When the oil is smoking hot, fry each cake on each side for 2 to 3 minutes or until golden, remove from the oil and drain on a paper-lined plate. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the Lemon Dill Sauce over the cakes. Garnish with the sizzled leeks and Essence. This recipe yields 4 servings.


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