1/2 lbs Smoked Salmon (recipe below)
1/2 c Mayonnaise
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Hot Sauce (Texas Pete's, Crystal, Tobasco, etc)
2 tsp Seafood Seasoning (Old Bay or seasoning blend from Smoked Salmon recipe below)
3 Celery Stalks (Diced)
2 Shallots (Diced)
1/4 c Fresh Parsley (Chopped, excess stems removed)
1 1/2 tbsp Capers
1 cup Panko Bread Crumbs (plus more for dredging)
Salt and Fresh Ground Black Pepper to taste
2 Eggs (Beaten)
Oil for Frying

Instructions

1)
In a bowl, combine mayonnaise, mustard, Worcestershire sauce, hot sauce, seasoning, celery, shallots, parley, and 1 cup bread crumbs.  Season with salt and pepper to taste.  Stir in eggs.

2)
If using freshly smoked salmon, allow to cool to room temperature (see note).  Using two forks, coarsely shred salmon and leave behind the skin if still present.  Add shredded salmon to bowl and gently fold in with a spatula.

Note:  To cool salmon faster, put ice in a baking sheet larger than the one used to smoke the salmon and place the baking sheet with the salmon on top of the ice.  Replace ice as needed until salmon is cool.

3)
Pour more bread crumbs onto a plate to dredge the cakes.  Portion mix into 5 portions (about 3/4 cup each) and shape into cakes using a straight walled cylindrical mold about 3 inches in diameter.  A ramekin or 3/4 cup measuring cup work well.  the cakes should be about 1.5 inches tall.  As the cakes are removed from the mold, place them on top of the bread crumbs and cover the cake on all sides with bread crumbs from the plate and place the coverd cakes on another plate.  Be careful to maintain the shape of the cake and add more crumbs as needed.  Discard any bread crumbs left on the plate when finished.

4)
Chill the cakes in the refrigerator for at least 2 hours, or in the freezer for 15 minutes.  Keep cold, but not frozen, until ready to fry.

5)
Preheat oven to 350F(~180C).  Heat enough oil to cover the cakes at least halfway in a cast iron skillet to 350F(~180C) over medium high heat (your stove may vary).  Place an oven safe cooling rack on a baking sheet on the counter next to the skillet.

6)
Remove cakes from refrigerator/freezer.  Using a metal spatula, scoop the cakes off the plate and gently lower each cake into the oil being careful not to splash or touch the oil with your hands.  For safety, use a metal spoon or other metal utencil to slide the cake off the spatula.  Fry for 4-5 minutes or until the bottom of the cakes are golden brown.  Flip the cakes and fry for another 4-5 minutes or until the entire cake is golden brown.

7)
Remove the cakes from the oil and flip the cakes (so that the first side that was face down in the oil is face down again) onto the cooling rack (see note).  Measure the internal temperature of the cakes.  If the internal temperature is below 145F(~63C) then place the cakes along with the cooling rack and baking sheet into the oven until the internal temperature reaches 145F(~63C).  Bake time will depend on the internal temperature of the cakes when they were removed from the oil, but shouldn't take longer than about 5-10 minutes.  Serve immediately.

Note:  The side that is facing down will still be soft when the cake is removed from the oil, but the side facing up should have hardened while the second side fried.  Flipping the cake before putting it on the cooling rack will prevent the cooling rack from indenting the cake.

Plating Suggestion

1)
Place 1-2 large spoonfuls of Chipotle Lemon Mayonnaise (recipe below) onto a plate in a puddle.

2)
Place a cake on top of the puddle of the sauce and press down gently until a small amount of sauce is visible around the entire base of the cake.

3)
Top with a small amount of Red Cabbage Slaw (recipe below).

1/2 lbs Salmon
1/2 tsp Sea Salt
1/2 tsp Onion Powder
1/2 tsp White Pepper
1/2 tsp Celery Seed
1 handful Alder Wood Chips (or smoking wood chips of choice)

Instructions (For 22 inch Kettle Grill)

1)
Preheat grill with 1/2 chimney starter of charcoal with charcoal on one side of the grill.

2)
Place salmon skin side down on foil lined baking sheet.

3)
Combine sea salt, onion powder, white pepper, and celery seed in a bowl or ramekin.  Use blend to evenly season the salmon.

4)
Once the grill is preheated add alder wood chips to charcoal and place baking sheet with salmon on the grill on the opposite side of the coals.  Smoke until salmon reaches 145F(~63C) internal temperature (about 20 min).

1 cup Mayonnaise
1 Chipotle Pepper in Adobo Sauce*
1/2 tsp Adobo Sauce*
 Juice from 1/2 Lemon

*Double the amount of peppers and sauce if you want the sauce to be spicier.

Instructions

1)
Blend together mayonnaise, chipotle peppers, adobo sauce and half of the lemon juice until smooth.

Note: I recommend using a small blender such as a Magic Bullet.

2)
Check consistency.  Sauce should be slightly thicker than ranch salad dressing.  If sauce is too thick, add more lemon juice and blend until sauce is the desired consistency.

1 cup Shredded Red Cabbage
1 1/2 tbsp Good Olive Oil
1/2 tsp Celery Seed
 Juice from 1/2 Lemon
 Salt and Fresh Ground Black Pepper to taste.

Instructions

1)
Combine red cabbage, olive oil, celery seed, and lemon juice in a bowl.  Season with salt and pepper.

2)
Chill until ready to serve.