Crab and Salmon Cakes from Sarah Downey

1 (6 oz.) skinless salmon fillet, cut into strips
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. ground white pepper
1 lb. lump crabmeat, picked over for shells
1/4 cup finely diced, seeded tomato
2 tbsp. each snipped fresh chives and chopped parsley
1 tbsp. olive oil

In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth. Transfer to medium bowl; stir in crabmeat, tomato, chives and parsley until well blended. Shape into 8 (3 inch round) cakes, about 3/4 inch thick.

In large non-stick skillet, heat oil over medium-high heat. Add 4 cakes; fry 21/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain.

Makes 4 servings. Per serving: 316 calories, 32 g protein, 2 g carbohydrates, 20 g fat, 0 fibre, 180 mg cholesterol, and 930 mg sodium.