Instructions: Preheat the gill.

Season the vegetables with the olive oil and Emerils Essence. Place on the grill and cook for 1 to 2 minutes on each side. Remove from the grill. Julienne the eggplant, zucchini, squash and peppers. Separate the onions into rings. Leave the green onions and tomatoes whole. Season the vegetables with salt and pepper. Set aside.

For the smoked salmon cakes: In a food processor, combine the potatoes, salmon, shallots, garlic, capers, Dijon, parsley, 1 to 2 teaspoons of Essence, lemon juice, salt and pepper, egg, cream, and 1/2 cup bread crumbs. Process for 20 seconds. Shape the mixture into eight 1/4-cup-per-cake cakes. Season the flour with 1 teaspoon of Essence and the bread crumbs with the remaining Essence. Dredge the cakes in the flour. Dip into the egg wash, removing any excess liquid. Dredge each cake in the seasoned bread crumbs.

In a large pan, heat the oil. When the oil is smoking hot, fry each cake on each side for 2 to 3 minutes or until golden, remove from the oil and drain on a paper-lined plate.

Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the Lemon Dill Sauce over the cakes. Garnish with the sizzled leeks and Essence.

This recipe yields 4 servings.

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