Chop 250 gm each salmon and cod (or crab and shrimp). By hand, combine with ⅓ c panko, 1 tsp salt, ½ tsp pepper, 1 tsp dill & 1 tsp tarragon. Whip ½ package cream cheese until smooth and incorporate ¼ diced red pepper, 1 diced green onion, 2 tsp lemon juice, 2 tsp lime juice, 1 tsp Tabasco & 1 tsp Worcestershire. Hand mix wet and dry ingredients together and portion into 45 gm puck shapes. These can be frozen on a tray, not touching, for a later date. To cook, sprinkle panko on both sides and bake at 400 until golden.
Chef Jeff Muzzin, O Bistro, Oswego Hotel, 500 Oswego St, Victoria, 250-294-7500. “A recipe is just a guide, have fun and love what you’re making.” Join the neighbours for live jazz every Wednesday!