Smoked salmon cakes on a bed of grilled vegetables

Yield: 4 servings

Measure Ingredient
1 === grilled vegetables ===
4.00 long green onions
2.00 italian tomatoes; cut in half
4.00 slice red onions; 1 thick
4.00 slice eggplant; 1 thick
4.00 slice zucchini; 1 thick
4.00 slice yellow squash; 1 thick
1.00 red pepper; cut into fourths
1.00 yellow pepper; cut into fourths
¼ cup olive oil
1 emeril's essence; see * note
1 === salmon cakes ===
1.00 cup mashed potatoes
2.00 cup flaked smoked salmon -; (abt 1 lb)
2.00 tablespoon minced shallots
2.00 teaspoon minced garlic
3.00 teaspoon capers
1.00 tablespoon dijon mustard
1.00 tablespoon chopped fresh parsley
4.00 teaspoon emeril's essence
1 juice of one lemon
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 egg; beaten
1.00 tablespoon heavy cream
1.00 cup bread crumbs
½ cup flour
1.00 egg; beaten with
2.00 tablespoon milk
1 olive oil; for frying
1 === garnish ===
1 lemon dill sauce; see * note
½ cup sizzled leeks
1 emeril's essence

* 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 ½ cup bread crumbs. Process for 20 seconds. Shape the mixture into eight ¼-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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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