2 each Fresh salmon, filleted (6 ounces each)

1 each Fresh egg

1 teaspoon Dijon mustard

1 each Carrot, peeled and diced

1 each Leek, green tops removed and chopped

1 rib Celery, diced

½ each Lime, juiced

1 each Lemon, juiced

6 dashes Tabasco sauce

4 dashes Worcestershire sauce

1 teaspoon Garlic, peeled and minced

2 ounces White wine

2 ounces Chicken stock

Stax’s seasoning, to taste

Fresh basil or dill, chopped

2 ounces Olive oil

2 each Scallions, chopped

Bread crumbs, to bind

Special equipment needed: Ring mold or small spring-form mold

In canola oil, sauté the carrots, celery, leeks and garlic. Deglace with white wine. Add the chicken stock and season with Stax’s seasoning and fresh basil or dill and simmer to reduce. When the vegetables are tender, remove from heat and cool to room temperature.

In a mixing bowl combine the egg, Dijon mustard, citrus juice, Tabasco sauce, Worcestershire sauce, olive oil, Stax’s seasoning, scallions and breadcrumbs and mix well. Add the cooled sautéed vegetable mix to the egg mixture and stir until completely coated.

Slice the fillet of salmon crosswise (against the grain) in thin medallions and add to the egg and vegetable mixture. Using the olive oil, grease the inside of the ring mold and layer the salmon and the vegetables inside the ring beginning and ending with the salmon. Press the ring mold between 2 plates to insure that the mold is packed tightly. Preferably the salmon cakes will be may in advance and refrigerated overnight. Slide the mold into a hot sauté pan of canola oil and cook over medium heat approximately three (3) minutes on each side or until the cake is golden brown. In your serving bowl, coat the bottom of the bowl with the Tomato Basil Vinaigrette and place the baby field greens in a mound in the center. Remove the salmon cake from the sauté pan and release carefully from the mold. Place the salmon cake atop the mixed greens and drizzle more vinaigrette over the top of the cake and greens and garnish with a dollop of dilled crème fraiche and fresh dill.