Yield:10 cakes
2 pounds salmon - spoon meat
1/4 cup of chopped parsley
1/2 cup of celery - finely diced
1/2 cup of onion - finely diced
1/2 cup of scallions - diced
6 ounces of cream cheese, at room temperature
3/4 cup of mayonnaise
1 teaspoon of kosher salt
1 teaspoon of white pepper
Flour
Eggwash
Bread crumb
Chopped parsley for garnish
1. Sear salmon quickly in hot skillet that's lightly coated with olive oil. Remove from the skillet to sheet pans and place in walk-in to cool.
2. Saut– celery and onion using a minimal amount of olive oil. Remove veggies while they still have crunch and are bright in color. Spread out on sheet pan and place in walk-in to cool.
3. Whip cream cheese until light and creamy. Add salt and pepper. Fold in the mayonnaise and scallions. Combine until smooth -- there should be no lumps.
