Spice up any holiday spread with a batch of delicious seafood cakes with tropical flavors guaranteed to tingle guest’s taste buds. Pair with KORBEL Chardonnay for a charming combination worth celebrating.

Smoked Salmon and Shrimp Cakes

1 lb. deveined shrimp, tails removed
¼ lb. smoked salmon pieces
5 scallions, white and light green parts, minced
½ cup panko breadcrumbs
¼ cup mayonnaise
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 egg
3 tablespoons avocado oil

Preheat oven to 400 degrees. Place seafood in a food processor and pulse about 10 times, so it is in small chunks. Do not overprocess. In a separate bowl, mix remaining ingredients, and fold into seafood mixture. Form into 8 large patties or 16 small patties (for an appetizer), and place on wax paper. Heat a skillet over medium heat, and add avocado oil. Sear patties until golden-brown on both sides. Place cakes on a baking sheet, and bake for 10 minutes. Serve alone with aioli. Large cakes may be served over mixed greens.

Serves 8 as an entrée or 16 as an appetizer.