Smoked Salmon Cakes On A Bed Of Grilled Vegetables

Recipe Ingredients

		Grilled Vegetables
4		Green onions
2		Italian tomatoes - cut in half
4		Red onions, 1" thick
4		Eggplant, 1" thick
4		Zucchini, 1" thick
4		Yellow squash, 1" thick
1		Red pepper - cut into fourths
1		Yellow pepper - cut into fourths
1/4 cup	59ml	Olive oil
		Emeril's Essence - see * Note
		Salmon Cakes
1 cup	237ml	Mashed potatoes
2 cups	474ml	Flaked smoked salmon - (abt 1 lb)
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced garlic
3 teaspoons	15ml	Capers
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Chopped fresh parsley
4 teaspoons	20ml	Emeril's Essence
		Juice of one lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg - beaten
1 tablespoon	15ml	Heavy cream
1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	31g / 1.1oz	Flour
1		Egg - beaten with
2 tablespoons	30ml	Milk
		Olive oil - for frying
		Garnish
		Lemon Dill Sauce - see * Note
1/2 cup	118ml	Sizzled leeks
		Emeril's Essence

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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