Ingredients
3/4 cup mayonnaise4-1/2 teaspoons dill pickle relish1 tablespoon minced chives1 tablespoon minced fresh parsley2 teaspoons tomato paste1 teaspoon grated lemon zest1/8 teaspoon salt1/8 teaspoon pepperSEAFOOD CAKES:1-1/4 cups panko bread crumbs1 medium sweet red pepper, finely chopped1 medium sweet yellow pepper, finely chopped1/3 cup finely chopped onion1 large egg, lightly beaten2 tablespoons minced fresh parsley2 teaspoons minced chives1 pound bay scallops, coarsely chopped1/2 pound salmon fillet, skin removed and coarsely chopped2/3 cup butter, cubedAdditional finely chopped sweet red and yellow peppers and minced chives
Preparation
In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving.
In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon.
With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets.
Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.
