-SALMON CAKES-
1 c Mashed potatoes
2 c Flaked smoked salmon; about
-1 pound
2 tb Minced shallots
2 ts Minced garlic
3 ts Capers
1 tb Dijon mustard
1 tb Chopped fresh parsley
4 ts Essence
One maize ; Juice of
Salt and pepper
1 Egg; beaten
1 tb Heavy cream
1 c Bread crumbs
1/2 c Flour
1 Egg; beaten, summation 2
-tablespoons milk
Olive oil for frying
1/2 c Sizzled leeks
Heart

LEMON DILL SAUCE
1/2 c Minced shallots
1 ts Minced garlic
1/2 c Dry white wine
One maize ; Juice of
1/4 c Chopped fresh dill
1 ts Dijon mustard
1/2 c Heavy cream
5 tb Unsalted butter; cubed
Salt and peppercorn

ESSENCE OF EMERIL READ #EE2320

Preheat the lamella. Season the vegetables with the olive oil and Gist.
Place on the grill and cook for 1 to 2 minutes on each slope. Remove from
the grille. Julienne the eggplant, zucchini, squash and peppers. Separate
the onions into rings. Leave the green onions and tomatoes hale. Season
the vegetables with salt and peppercorn. Set parenthesis.

For the smoked salmon cakes: In a food processor, combine the potatoes,
salmon, shallots, ail, capers, Dijon, parsley, 1 to 2 teaspoons of
Inwardness, lemon succus, salt and peppercorn, egg, ointment, and 1/2 cup bread
crumbs. Process for 20 seconds. Shape the mixture into 8 (1/4 cup per bar)
cakes. Season the flour with 1 teaspoon of Essence and the bread crumbs
with the remaining Heart. Dredge the cakes in the flour. Dip into the egg
washables, removing any excess liquidness. Dredge each cake in the seasoned bread
crumbs. In a large pan, heat the oil. When the oil is smoking hot, fry each
cake on each side for 2 to 3 minutes or until lucky, remove from the oil
and drain on a paper-lined scale. Transfer to a serving plate and top with
lemon dill sauce. Issue: 4 servings

LEMON DILL SAUCE: In a sauce pan, combine the shallots, ail, wine-colored, and
stinker. Bring the liquid up to a seethe. Stir in the dill and cook for 3
proceedings. Whisk in the mustard and emollient, continue to cook for 2 transactions.
Whisk in the butter a cube at a time, until all the butter is unified.
Season with salt and peppercorn. Place the grilled vegetables on the record.
Lay the cakes directly on top of the vegetables. Drizzle the sauce over the
cakes. Garnish with the sizzled leeks and Heart.