In a big heavy bottomed frying pan saute celery, peppers, onions
in butter and oil. Add oregano
, basil and thyme, salt and white pepper
. Lastly add parsley and garlic and cook until soft. Leave to cool.
Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill
and season with salt and white pepper. Add 1/2 of the lemon juice
and blend gently with spoon. Add 1 tablespoon of the sauteed
vegetables and herbs to the mousse. Fold egg
whites into mousse.
Check the crabmeat for pieces of shell and put in a large clean bowl.
Season with a handful of bread crumbs
, salt, pepper, hot
sauce and remaining lemon juice.
Fold in mousse
, taking care not to over mix it. Fold in the rest of the vegetables and herbs
and a handful of bread crumbs. Blend
it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
Gently work into little cakes
and bread them with more bread crumbs. Set aside.
Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.