Yield: 6 Servings (makes 12 fish cakes)

Fish Cake Mixture

5 medium potatoes, peeled
6 large shrimp, peeled
1 tsbp (15 ml) butter
1/4 cup (50 ml) onion, chopped
1/2 cup small red pepper, finely diced
1 small garlic clove, crushed
1 tbsp (15 ml) lemon juice
1/4 tsp (1 ml) parsley, chopped
1/4 tsp (1 ml) dried or fresh thyme
1/4 tsp (1 ml) Cajun seasoning, or to taste
4 oz (125 g) lobster meat
4 oz (125 g) haddock fillet

-Boil potatoes until soft; mash, but not too finely. Let cool.

-Cut shrimp into medium dice and saute in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes.

-Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool.

-Chop lobster; drain and stir into cooled shrimp mixture. Steam or poach haddock fillets. Flake haddock and combine with potato, shrimp and lobster mixtures. Cool.

-Form into patties, using about 1/4 cup (50 ml) mixture for each.

Breading

1 egg
1/4 cup (50 ml) milk
1 cip (250 ml) flour
2 cups (500 ml) panko bread crumbs

-Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated, then dip into bread crumbs.

-Deep fry in canola oil for about 3 minutes, until browned and crispy.

-Drain on paper towels and serve with a dollop or smoked salmon mayonnaise.

Smoked Salmon Mayonnaise

1 cup (250 ml) mayonnaise
1/4 cup (50 ml) julienne of smoked slamon
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) fine diced red onion
zest of 1/2 lemon
lemon juice to taste

-Combine all ingredients in a bowl and season to taste.