Recipe

Smoked Salmon Cakes With A Warm Fire Roasted Remoulade And Sweet Potato Nests

  • Yield: 4 servings

Ingredients

  • 1 pound medium shrimp, peeled, deveined and tail removed
  • Essence
  • 1 ear of sweet corn
  • Drizzle of vegetable oil
  • 3 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped red bell peppers
  • 2 teaspoons chopped garlic
  • 1 large egg
  • 1 1/2 cups dried fine bread crumbs
  • 1/4 cup chopped green onions, green parts only
  • 1/4 cup bleached all-purpose flour
  • 1 cup vegetable oil
  • 1 recipe of Remoulade Sauce
  • 1 medium sweet potato, peeled and cut into thin curls and fried until crispy
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

  • Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove and cool. In a food processor, fitted with a metal blade, puree the remaining shrimp. Remove and set aside. Rough chop the smoked shrimp and set aside. Season the corn cob with a drizzle of vegetable oil and Essence. Place the cob over an opened flame and lightly char the corn on all sides. In small saute pan, over medium heat, melt 2 tablespoons of butter. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a mixing bowl, combine the sauteed vegetables, pureed shrimp, chopped shrimp, egg, 3/4 cup bread crumbs, and green onions. Mix well. Season with salt and cayenne. Divide the mixture into 8 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with Essence. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Heat the oil to 360 degrees F in a large saute pan over medium heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Drain on paper towels. Season with Essence. Using a knife, remove the kernels from the cob. In a saute pan, over medium heat, melt the remaining tablespoon of butter. Add the corn and saute for 1 minute. Add the Remoulade and continue to saute for 2 minutes. Remove from the heat. To serve, spoon the sauce in the center of each plate. Lay two cakes in the center of the sauce. Pile the fried sweet potatoes in the center of the cakes. Garnish with parsley.