SALMON and LOBSTER CAKES

(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.

Black Olive and Sun-Dried Tomato Tapenade

This simple, but delicious, recipe makes enough to serve 12 people as an appetizer or dip with crackers, chips, or crudité.

3 cups of pitted medium black olives, drained
1 cup sun-dried tomatoes packed in olive oil
¼ cup Extra-virgin olive oil
Kosher Salt
Black Pepper

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in.
Pulse until combuined, but still chunky.
Add more extra-virgin olive oil if mixture is too dry.
Season to taste with salt and pepper and spoon into a serving bowl.
If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days.