Remoulade

• 1 egg (briefly boiled or not)

• 2 T. fresh lemon juice

• 1 ½ T. coarse grained mustard

• 1/4 t. kosher salt

• 1//4 t. freshly grouond black pepper

• ½ cup olive oil

• 2 t. tomato paste

• 1 T. chopped fresh parsely (1/2 T. dried)

• ½ T. minced fresh chives (1/4 T. dried)

• ½ T. chopped fresh thyme (1/4 T. dried)

• 1 T. chopped capers, drained

• 1 ½ T. chopped cornichons drained

• 1 t. minced lemon zest

In food processor add egg, lemon juice, mustard, salt and pepper.  Mix.  Add oil in slow stream until emulsified.  Add tomato paste, herbs, capers, cornichons and lemon zest and continue to process until well mixed.  Refrigerate until used.

Cakes

• 1 pound fresh sea scallops drained

• ¼ pound smoked salmon pieces, skin removed

• 1/3 cup finely chopped yellow or green bell pepper

• 1/3 cup finely chopped red bell pepper

• 1/3 cup finely chopped yellow onions

• 2 t. minced chives

• ¾ cup fresh bread crumbs

• 2 t. finely chopped parsley

• 2 t. unsalted butter

• 4 oz. mixed greens (optional)

Place scallops and salmon in food processor and pulse about 10 times so they are in small chunks.  Combine fish with peppers, onions, chives and ¼ cup of the remoulade, reserving the remainder to use with finished cakes.  In separate bowl mix  bread crumbs and parsley together thoroughly.  Add   just enough bread crumb mixture to the seafood mix to allow it to hold together when formed into small patties.  Divide into 12 equal portions, form small patties and place on waxed paper.  Preheat oven to 400 degrees.  In nonstick pan, melt butter.  Saute patties until golden brown (2-3 min).  turn carefully and press down slightly to flatten cook for an additional 2-3 min.  Place on baking sheet and make in oven for 12 minutes.  Place on greens on each plate.  Drizzle remoulade over cakes and greens.  Sprinkle chopped peppers over top.