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Salt Cod And Lobster Cakes With Roasted Corn Relish And Tartare Sauce


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  • 8 ounces boneless salt cod
  • 2 tablespoons olive oil
  • 1/2 cup small-diced onions
  • 1/4 cup small-diced red bell peppers
  • 1/4 cup small-diced yellow bell peppers
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 ounces cooked lobster meat
  • (from 1 1/4 lbs whole lobster)
  • 1 cup cooked mashed potatoes
  • 3 large eggs
  • 1/4 cup chopped green onions, green part only
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 2 cups fine dried bread crumbs
  • Creole seasoning see * Note
  • 1/2 cup vegetable oil
  • 1 cup roasted sweet corn kernels
  • 1 cup small-diced peeled seeded tomatoes
  • 1/4 cup chopped red onions
  • Drizzle of extra-virgin olive oil
  • 1/2 fresh lemon
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup chopped yellow onions
  • 1/4 cup chopped dill pickles
  • 1 tablespoon chopped green olives
  • 1 tablespoon chopped capers
  • 1 lemon juiced
  • 1 tablespoon finely-chopped fresh parsley leaves
  • 2 teaspoons Dijon mustard
  • 1 cup mayonnaise
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Soak the salt cod in a bowl of cold water and refrigerate, for 12 hours, changing the water every 2 hours. Flake the cod into small pieces.

In a sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Sauté until soft, about 1 minute. Add the salt cod and continue to sauté for 6 to 8 minutes. Or until the cod is fully cooked. Remove from the heat and cool completely.

In a mixing bowl, combine the salt cod mixture, lobster meat, potatoes, 1 egg, and green onions. Season with salt and pepper. Mix well. Form the mixture into 12 equal cakes.

Beat the remaining 2 eggs with the milk. In separate shallow bowls, combine the flour, egg wash, and bread crumbs. Season with Creole seasoning. Dredge each cake in the flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Finally dredge each cake in the bread crumbs, coating completely.

In 2 large sauté pans, over medium heat, add 1/4 cup of the oil to each pan. When the oil is hot, pan-fry the cakes until golden brown, and heated through, about 4 to 5 minutes on each side. Remove the cakes and set aside.

For the Relish: In a mixing bowl, combine the corn, tomatoes, and onions. Season with a drizzle of extra-virgin olive oil, lemon juice, salt and pepper. Set aside.

For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together. Season with salt and pepper. Mix well.

Make a small pool of the Tartare Sauce in the center of each serving plate. Lay 2 cakes over the sauce. Spoon the relish over the top of the cakes. Garnish with parsley.

This recipe yields 6 main course or 12 appetizer servings.

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