Serves 6

1 1/2 pounds salmon steaks
2 eggs, beaten
1 1/4 cups cracker crumbs
1/2 teaspoon paprika
1/4 cup chives, chopped
2 tablespoons parsley, chopped
to taste salt, ground white pepper
2 tablespoons oil
6 lemon wedges
for garnish parsley sprigs
1 recipe hollandaise sauce
1 teaspoon Dijon mustard

PREPARATION
Steam salmon steaks seven minutes. Discard the skin and bones. Flake the fish in a bowl with the eggs, half of the crumbs, chives and parsley. Blend well. Season with salt and pepper.
Shape mixture into twelve cakes of equal size.
Coat the cakes on all sides with remaining crumbs.
Heat the oil in a heavy skillet. Add a few cakes at a time and cook three minutes on each side or until golden brown. Drain on absorbent paper towels.
Serve with hollandaise combined with mustard.
PRESENTATION
Arrange two salmon cakes in each warm plate. Garnish with lemon wedges and sprigs of fresh parsley.

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