Sunday, May 22, 2011


(Makes 12 cakes – Serves 6 as an appetizer)

1 Tbsp olive oil
½ cup yellow onion, minced
¼ cup green bell pepper, brunoise
¼ cup red bell pepper, brunoise
¾ cup mayonnaise
2 eggs
2 Tbsp Worcestershire Sauce
½ cup grated Parmesan cheese
1 cup Panko bread crumbs
½ tsp sugar
12 oz poached salmon, chopped
12 oz cooked lobster tail meat, chopped
Kosher salt, to taste
Black pepper, to taste

Add the oil to a sauté pan over medium heat. Stir in the onion and peppers and sauté until soft.

 Remove to a large mixing bowl and allow them to cool.

Add the remaining ingredients, except lobster and salmon and mix thoroughly.

Add lobster and salmon and mix gently. Do not over mix. Form the mixture into 2 ounce balls, and flatten them into ¾-inch patties.

Refrigerate and allow cakes to rest for at least thirty minutes prior to cooking. 

Heat a lightly oiled sauté pan or griddle to medium high. 

Cook the patties on both sides until heated through. 

Transfer to a serving plate and garnish with wedges of lime and sprigs of fresh cilantro and serve with chipotle hollandaise sauce.

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