Salmon Cakes with Romesco

Directions

Seafood Mousse (Shrimp) Instructions:
1. In a food processor, combine shrimp and all ingredients except for the cream.
2. While pulsing the mixture, drizzle in cream until the mixture thickens.

Salmon Cake Instructions:
1. In a saucepan over medium heat, melt the brown butter until it turns nutty and fragrant.
2. Add black pepper, thyme, shallot, garlic, and red bell pepper to the butter. Sauté until cooked.
3. In a food processor, add the salmon and the remaining ingredients except for the shrimp mousse.
4. Pulse the mixture until well incorporated, then add the shrimp mousse and pulse a few times until mixed.
5. Transfer the mixture to a bowl and gently fold the ingredients together using a rubber spatula until fully incorporated.
6. Shape the mixture into patties and sear until golden brown. Serve the salmon cakes medium rare with Romesco sauce.

Romesco Sauce Instructions:
1. Roast the bell peppers, deskin them, and remove the seeds. Char the tomatoes and remove the skins.
2. In a saucepan, melt the brown butter and add paprika, cayenne, and black pepper. Bloom the spices in the butter.
3. Sauté garlic, shallot, and thyme in the brown butter.
4. In a blender, combine the roasted bell peppers, charred tomatoes, and sautéed garlic mixture. Blend until smooth.
5. Whisk in EVOO for more body, and finish with sherry vinegar. The sauce can be thickened by blending toasted hazelnuts into the mixture.