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Smoked Salmon Cakes With Lemon Dill Sauce

  • Yield: 4 brunch servings


  • 3/4 Lemon Dill Sauce
  • 3/4 cup peeled and diced potato (about 1 medium), boiled until firm-tender and drained
  • 12 ounces (1 1/2 cups) chopped smoked salmon
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 3 teaspoons capers, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 3 1/2 teaspoon Emeril's Creole Seasoning
  • 1/2 teaspoon white pepper
  • 10 turns freshly ground black pepper
  • 2 teaspoons freshly squeezed lemon juice
  • 1 large egg
  • 2 tablespoons half-and-half
  • 3/4 cup bread crumbs
  • 1/3 cup olive oil
  • 1/4 cup chopped green onions
  • 1/4 cup finely minced red bell peppers


  • Prepare the Lemon Dill Sauce, and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • While the cakes are frying, reheat the sauce over low heat.
  • 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.
  • 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.