Salmon cakes with lobster sauce

• 1 1/2 lbs. fresh salmon
• 1 cup unsalted whole wheat cracker crumbs
• 1 tbsp. chopped celery
• 2 tbsp. chopped yellow pepper
• 1 tbsp. chopped onion
• 1 tsp. salt
• Dash pepper
• 3 eggs, separated
• 1/2 stick butter (4 tbsp.), melted and cooled
• 2 tsp. fresh lemon juice

Preheat oven to 350° F.

Chop salmon in a large wooden bowl, together with cracker crumbs, celery, yellow
pepper, onion, salt, and pepper.

Beat egg whites in a medium bowl until standing in peaks.

Lightly beat egg yolks in a small bowl.

Stir in melted butter and lemon juice.

Fold egg yolk mixture into salmon mixture.

Then fold in egg whites.

Spoon into 4 - 6 well-buttered (and we are talking well-buttered) 6 oz. custard cups
or individual ramekins.

Set cups in a baking pan and pour approx. 1" boiling water into pan.

Bake at 375° F for 25 minutes or until set.

After you remove the cups from water, loosen the cakes around the edges with a knife and turn over onto plates.

Pour on the Lobster Sauce.

Lobster Sauce

•      5 oz. lobster
•      2 tbsp. butter
•      2 tbsp. flour
•      1/4 tsp. salt
•      1/8 tsp. white pepper
•      1 1/2 cups milk
•      1 tsp. Worcestershire sauce

Drain and flake the lobster.

Melt butter in a small saucepan and slowly stir in flour, salt and pepper over a low heat.

Continue stirring until bubbly.

Stir in milk and  Worcestershire sauce.

Continue cooking and stirring until sauce thickens and boils approx. 1 minute.

Fold in flaked lobster, pour over salmon cakes.
 
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