Remoulade sauce is a French condiment that’s very similar to the English’s tartar sauce. The scallop brings out a very unique but sweet flavor to the cakes. - Jen
Yield = 4 large cakes or 6-8 smaller sized
1 lb Salmon fillet (chopped small)
4 Qualicum Beach Scallops (small dice)
2 Green Onions (chopped)
1/4 cup Red Onion (minced)
1/4 cup Parsley (chopped)
2 Tbsp Dijon mustard
1 Egg (lightly beaten)
1/2 cup Panko crumb
1/2 cup Breadcrumb
Salt and Pepper to seasonRemoulade sauce:
1/2 cup Mayo
1 Tbsp Dijon
1 Tbsp Lemon juice
1 Tbsp Capers (drained and chopped)
1 Tbsp Cornichons (chopped)
1 Tbsp Chives or Tarragon (chopped)
1 Tbsp Parsley (chopped)
1 tsp Anchovy Paste
Salt and Pepper to season
- Combine chopped salmon and diced scallop in a large bowl.
- Add the dijon, red onion, green onion, parsley, salt, pepper and the egg. Mix well until combined.
- Then add the panko and breadcrumb. Mix gently. Let the whole mixture rest for 10 mins.
- Form mixture into cakes by hand. This recipe should make 4 large cakes, and 6-8 smaller sized).
- Preheat a large frying pan over medium heat. Add a touch of vegetable oil to coat the bottom of the pan. Pan fry the cakes for 8-10 mins a side for large sized, and pan fry smaller cakes for 4-6 mins per side.
- I like to serve these cakes with a classic Remoulade sauce which can be made ahead.