SMOKED SALMON CAKES

Smoked Salmon Cakes

INGREDIENTS

• Lemon Dill Sauce, for serving
• 1 large Idaho potato, boiled until fork-tender, drained, and mashed or riced
• 12 ounces (1 1/2 cups) chopped smoked salmon
• 3 tablespoons minced shallots
• 1 teaspoon minced garlic
• 3 teaspoons capers, drained
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt, or more as needed
• 1/2 teaspoon white pepper
• 10 turns freshly ground black pepper
• 2 teaspoons freshly squeezed lemon juice
• 1 large egg
• 1/4 cup half-and-half
• 3/4 cup plain dry bread crumbs (see note below)
• 2/3 cup vegetable oil
• 1/4 cup chopped green onions
• 1/4 cup finely minced red bell peppers
• 1 teaspoon Emeril's Original Essence or other Creole seasoning

DIRECTIONS

• Prepare the Lemon Dill Sauce, and set aside.
• Place the mashed or riced potatoes in a medium bowl and set aside. Add the smoked salmon, shallots, garlic, capers, mustard, parsley, 1/4 teaspoon salt, white and black peppers, lemon juice, egg, and half-and-half to the bowl of a food processor and pulse until well-combined, about 20 seconds. Add this to the bowl with the potatoes and fold mixture together, making sure that everything is thoroughly mixed.
   
• Divide the mixture into 1/4 cup portions, and form each portion into a small cake. Pat lightly to make a nice smooth shape. Set cakes aside.
• Combine the bread crumbs with the Creole Seasoning in a bowl. Dredge and redredge each salmon cake in the seasoned crumbs.
• Heat half of the oil in a large skillet over medium-high heat. Fry half of the cakes in the hot oil until golden brown, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining oil and remaining cakes, wiping the skillet out between batches if necessary.
• While the cakes are frying, reheat the sauce over very low heat. Do not allow sauce to boil or it will separate.
• To serve, place 2 salmon cakes on each plate and drizzle some of the Lemon Dill Sauce around the cakes. Sprinkle with some of the green onions and red bell peppers. Serve hot.
• Note: To make homemade fresh breadcrumbs, remove the crusts from a dense, homemade-type white bread, and process 3 or 4 slices at a time in a food processor or blender until crumbs form. Store in an airtight container at room temperature for up to 3 days.

Lemon Dill Sauce

INGREDIENTS

• 1/4 cup minced shallots
• 1/2 cup dry white wine
• 2 lemons, peeled and separated into sections
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 6 turns freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1 teaspoon Dijon mustard
• 1/2 cup heavy cream
• 4 tablespoons (1/2 stick) soft unsalted butter, cut up

DIRECTIONS

• Combine the shallots, wine lemons, salt, and white and black peppers in a saucepan over high heat. Bring to a boil, mashing the lemons with the top end of a whisk. Stir in the dill and cook for 3 minutes.
• Whisk in the mustard and cream and cook, stirring occasionally, for 2 minutes. Whisk in the butter a few pats at a time, turn off the heat, and continue whisking until the butter is thoroughly incorporated. Strain the sauce through a fine sieve, pressing all the liquid through with the back of a spoon. Serve immediately or prepare except for the butter. Store the sauce, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat, and when the sauce comes to a simmer, whisk in the butter and proceed from there.