Fried Salmon Cakes

5# Salmon, diced

2# shrimp, 21-25, peeled and deveined

2 eggs

1 cups heavy cream

4 cups Panko bread crumbs

1 Tbs. cup ground cumin, toasted

1 Tbs. ground coriander

juice of 2 lemons

salt and white pepper to taste

1. Place shrimp in robot-coupe and puree.

2. Add the cream and each egg individually until creamy and fully incorporated.

3. Add cumin and coriander to shrimp mixture (Mousseline).

4. Place salmon in a large mixing bowl and combine the Mousseline and remaining ingredients by hand.

5. Season as needed and prepare a test to check.

6. Mold into 3 oz. patties and refrigerate until needed.

7. To cook, heat skillet with oil.

8. Fry salmon cakes until brown on each side and finish in oven to 165°.

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