Living near the ocean I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well.
- 3/4 cup mayonnaise
- 4-1/2 teaspoons dill pickle relish
- 1 tablespoon minced chives
- 1 tablespoon minced fresh parsley
- 2 teaspoons tomato paste
- 1 teaspoon grated lemon peel
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- SEAFOOD CAKES:
- 1-1/4 cups panko (Japanese) bread crumbs
- 1 medium sweet red pepper, finely chopped
- 1 medium sweet yellow pepper, finely chopped
- 1/3 cup finely chopped onion
- 1 egg, lightly beaten
- 2 tablespoons minced fresh parsley
- 2 teaspoons minced chives
- 1 pound bay scallops, coarsely chopped
- 1/2 pound salmon fillet, skin removed and coarsely chopped
- 2/3 cup butter, cubed
- Additional finely chopped sweet red and yellow peppers and minced chives
- In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving.
- In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon.
- With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets.
- Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives. Yield: 40 appetizers (1/2 cup sauce).
Originally published as Seafood Cakes with Herb Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p38
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