Salmon Cakes with Red Pepper Remoulade
Recipe courtesy Suzanne Zimmer-Lowery

Makes 6 large, 12 medium, or 36 small

Ingredients:
For Remoulade:
1 cup mayonnaise
1 tablespoon Dijon mustard
1 1/2 teaspoon vinegar
1/2 teaspoon Tabasco sauce
1 tablespoon drained tiny capers, chopped
1/3 cup drained and chopped roasted red pepper
To taste salt and freshly ground black pepper

For Salmon:
1 pound cooked salmon
6 tablespoons mayonnaise
2 egg yolks
2 tablespoons green pepper, diced
2 tablespoons scallion, diced
1 tablespoon Worcestershire
1 1/2 cups  + 6 tablespoons bread crumbs
3 tablespoons grated romano cheese
2 teaspoon dried basil
11/2 teaspoons dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
4 tablespoons butter

Directions:
For the remoulade sauce, combine the mayonnaise, mustard, vinegar, Tabasco sauce, capers, and red pepper. Season with salt and pepper and chill.

Blend together the salmon, remaining mayonnaise, 6 tablespoons of bread crumbs, egg yolks, pepper, scallions, and Worcestershire in a bowl. Form the mixture into patties of desired size. In a separate bowl, mix the remaining 1 1/2 cups of bread crumbs, cheese, and spices. Press each side of salmon patties into the crumb mixture.

Melt the butter and saute the salmon cakes, turning once, until both sides are golden brown. Drain on paper towels and serve with sauce.