King Salmon and Pinot Noir


King Salmon Cakes

yields approximately 20 3 ounce cakes

        2 pounds                         Wild King Salmon, skin off, pin bones out,  ¼“ dice 4 ounces                          Smoked Salmon, ¼“ dice ¼ cup                               Garlic, minced ¼ cup                               Yellow Bell Pepper, fine dice ¼ cup                               Red Bell Pepper, fine dice ¼ cup                               Fennel, fine dice ¼ cup                               Red Onion, fine dice ¼ cup                               Carrot, shredded & minced 2 Tablespoons               Fennel Fronds (tops), fine chopped 2 Tablespoons               Fresh Dill, fine chopped 1each                                Egg 1 each                               Egg White 2 Tablespoons               Dijon Mustard 2 Tablespoons               Mayonnaise 1 cup                                 Panko Bread Crumb 1 Tablespoon                 Kosher Salt   Method: Combine all ingredients together.  Form a 3 ounce patty.  Heat a non stick pan to medium high heat, add a tablespoon of olive oil and sear the cakes on both sides, about 2 minutes per side.  This dish makes a great appetizer or entrée paired with Trione Russian River Pinot Noir.   Happy Cooking!!! *Recipe compliments of Chef Tim Vallery