Smoked Salmon Cakes on a Bed of Grilled Vegetables

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Smoked Salmon Cakes on a Bed of Grilled Vegetables Ingredients

GRILLED VEGETABLES	One lemon ; Juice of
4 Long green onions	Salt and pepper
2 Italian tomatoes; cut in	1 Egg; beaten
4 sl Red onions; 1" thick	1 tb Heavy cream
4 sl Eggplant; 1" thick	1 c Bread crumbs
4 sl Zucchini; 1" thick	1/2 c Flour
4 sl Yellow squash; 1" thick	1 Egg; beaten, plus 2
1 Red pepper cut into fourths	Olive oil for frying
1 Yellow pepper cut into	1/2 c Sizzled leeks
1/4 c Olive oil	Essence
Essence	LEMON DILL SAUCE
SALMON CAKES	1/2 c Minced shallots
1 c Mashed potatoes	1 ts Minced garlic
2 c Flaked smoked salmon; about	1/2 c Dry white wine
2 tb Minced shallots	One lemon ; Juice of
2 ts Minced garlic	1/4 c Chopped fresh dill
3 ts Capers	1 ts Dijon mustard
1 tb Dijon mustard	1/2 c Heavy cream
1 tb Chopped fresh parsley	5 tb Unsalted butter; cubed
4 ts Essence	Salt and pepper

Instructions for Smoked Salmon Cakes on a Bed of Grilled Vegetables

ESSENCE OF EMERIL SHOW #EE2320 Preheat the gill. Season the vegetables with the olive oil and 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 8 (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. Transfer to a serving plate and top with lemon dill sauce. Yield: 4 servings LEMON DILL SAUCE: In a sauce pan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence. Posted to recipelu-digest by molony on Mar 05, 1998

Main Ingredient: FishCuisine: Uncategorized