{"id":597,"date":"2011-08-19T15:01:18","date_gmt":"2011-08-19T15:01:18","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=597"},"modified":"2011-08-19T15:01:18","modified_gmt":"2011-08-19T15:01:18","slug":"scallop-and-smoked-salmon-cakes-with-remoulade","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=597","title":{"rendered":"SCALLOP AND SMOKED SALMON CAKES WITH REMOULADE"},"content":{"rendered":"<p>Remoulade<\/p>\n<ul>\n<li><strong>1 egg (briefly boiled or not)<\/strong><\/li>\n<li>\n<h1>2 T. fresh lemon juice<\/h1>\n<\/li>\n<li>\n<h1>1 \u00bd T. coarse grained mustard<\/h1>\n<\/li>\n<li>\n<h1>1\/4 t. kosher salt<\/h1>\n<\/li>\n<li>\n<h1>1\/\/4 t. freshly grouond black pepper<\/h1>\n<\/li>\n<li>\n<h1>\u00bd cup olive oil<\/h1>\n<\/li>\n<li>\n<h1>2 t. tomato paste<\/h1>\n<\/li>\n<li>\n<h1>1 T. chopped fresh parsely (1\/2 T. dried)<\/h1>\n<\/li>\n<li>\n<h1>\u00bd T. minced fresh chives (1\/4 T. dried)<\/h1>\n<\/li>\n<li>\n<h1>\u00bd T. chopped fresh thyme (1\/4 T. dried)<\/h1>\n<\/li>\n<li>\n<h1>1 T. chopped capers, drained<\/h1>\n<\/li>\n<li>\n<h1>1 \u00bd T. chopped cornichons drained<\/h1>\n<\/li>\n<li>\n<h1>1 t. minced lemon zest<\/h1>\n<\/li>\n<\/ul>\n<p><strong>In food processor add egg, lemon juice, mustard, salt and pepper.\u00a0 Mix.\u00a0 Add oil in slow stream until emulsified.\u00a0 Add tomato paste, herbs, capers, cornichons and lemon zest and continue to process until well mixed.\u00a0 Refrigerate until used.<\/strong><strong><span style=\"font-family: Calibri; font-size: small;\"><span style=\"font-family: Calibri; font-size: small;\"><br \/>\n<\/span><\/span><\/strong><strong><\/strong><\/p>\n<p><strong>Cakes<\/strong><strong><span style=\"font-family: Calibri; font-size: small;\"><span style=\"font-family: Calibri; font-size: small;\"><br \/>\n<\/span><\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>1 pound fresh sea scallops drained<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc pound smoked salmon pieces, skin removed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\/3 cup finely chopped yellow or green bell pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\/3 cup finely chopped red bell pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\/3 cup finely chopped yellow onions<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. minced chives<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be cup fresh bread crumbs<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. finely chopped parsley<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. unsalted butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 oz. mixed greens (optional)<\/strong><strong><\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Place scallops and salmon in food processor and pulse about 10 times so they are in small chunks.\u00a0 Combine fish with peppers, onions, chives and \u00bc cup of the remoulade, reserving the remainder to use with finished cakes.\u00a0 In separate bowl mix\u00a0 bread crumbs and parsley together thoroughly.\u00a0 Add\u00a0\u00a0 just enough bread crumb mixture to the seafood mix to allow it to hold together when formed into small patties.\u00a0 Divide into 12 equal portions, form small patties and place on waxed paper.\u00a0 Preheat oven to 400 degrees.\u00a0 In nonstick pan, melt butter.\u00a0 Saute patties until golden brown (2-3 min).\u00a0 turn carefully and press down slightly to flatten cook for an additional 2-3 min.\u00a0 Place on baking sheet and make in oven for 12 minutes.\u00a0 Place on greens on each plate.\u00a0 Drizzle remoulade over cakes and greens.\u00a0 Sprinkle chopped peppers over top.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Remoulade 1 egg (briefly boiled or not) 2 T. fresh lemon juice 1 \u00bd T. coarse grained mustard 1\/4 t. kosher salt 1\/\/4 t. freshly grouond black pepper \u00bd cup olive oil 2 t. tomato paste 1 T. chopped fresh &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=597\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[165,160,164],"class_list":["post-597","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-remoulade","tag-salmon","tag-scallop"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=597"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/597\/revisions"}],"predecessor-version":[{"id":598,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/597\/revisions\/598"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}