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Salmon and Shrimp Stacks with Remoulade Sauce

Salmon and Shrimp Stacks with Remoulade Sauce dish


For the Stacks

1 pound skinless, boneless salmon

1/2 pound raw, shelled and deveined shrimp, coarsely chopped

1 1/2 teaspoons Dijon mustard

1 large shallot, peeled and chopped

1/2 cup Riceland gluten-free Whole Grain Fish Breading, plus more for coating

1/2 - 1 Tablespoon capers, drained

4 teaspoons minced fresh parsley

4 teaspoons minced fresh chives

1 teaspoon minced fresh tarragon, optional

4 pieces crisply cooked hickory smoked bacon, set aside

3/4 cup rice flour

1/2 cup panic

Lettuce (preferably butter lettuce)

Tomato slices

Brioche, Sourdough or Hamburger buns, optional

Lemon wedges

Riceland Rice Bran Oil for frying

Cherry tomatoes, parsley for garnish, if desired.

For the Remoulade

1 1/4 cups mayonnaise (not salad dressing)

1/4 cup Creole mustard

2 Tablespoons ketchup (balsamic ketchup preferably)

1 - 2 Tablespoons Cajun seasoning

1 Tablespoon smoked paprika

1 large or 2 small cloves garlic, finely minced

1 1/2 - 2 teaspoons prepared horseradish

1 teaspoon fresh lemon juice (or dill pickle juice)

1 teaspoon Tabasco (or more)

Salt and Pepper to taste


For the Remoulade

  1. Prepare the remoulade several hours ahead and keep refrigerated allowing the flavor to develop before serving.
  2. In a medium bowl, mix all ingredients; cover and refrigerate.

For the Stacks

  1. Cut the salmon into large chunks and process 1/3rd of it in a food processor until smooth, stopping to stir down the sides occasionally.
  2. Add the remaining salmon, mustard and shallot to the processor bowl. Pulse just until the fish is chopped and mixed well with the mustard and shallot. Do not overprices.
  3. In a medium bowl, place the salmon mixture, chopped shrimp, breading mix, capers, parsley, chives and tarragon, if using. Stir well.
  4. Form mixture into 4 patties; set aside on a parchment lined baking sheet in the refrigerator while preparing breading mixture.* If necessary, add a bit of rice flour
  5. In a shallow bowl or pie plate, place flour; set aside. In another shallow bowl or pie plate, mix together panic and 1 Tablespoon Riceland Gluten-free Whole Grain Fish Breading.
  6. One at a time, coat salmon-shrimp patties in the flour and then in the panic mixture, pressing slightly to permit coating to adhere; set aside for 10-15 minutes on a wire rack.
  7. In a large cast iron skillet over medium flame, heat enough Riceland Rice Brain Oil to cover the bottom 1/8-1/4-inch deep.
  8. Carefully place the patties into the oil and cook, turning once or twice until lightly browned on both sides (about 10 minutes) without scorching the coating.
  9. Transfer to a paper towel-lined plate and lightly with salt and pepper, as desired.
  10. To prepare stacks, lightly butter and toast buns. Spread the bottoms with some of the remoulade.
  11. Layer with lettuce, patties, tomato slice and halved bacon slices. Top with a good portion of remoulade sauce. Garnish with minced parsley and halved cherry tomatoes, if desired. (I prefer to just crumble the bacon on the top of mine, but do whatever is your preference.)
  12. Patties may also be served on top of slaw or salad instead of a bun.
  13. Serve accompanied by additional remoulade and lemon wedges. 

Note: * I think it works best, but it’s not required, to refrigerate the patties for several hours before coating.