Baked Smoked Salmon Cakes

Baked Smoked Salmon Cakes
Serves 5 as an appetizer
8 oz. smoked salmon, flaked
1 egg, beaten
¾ oz. finely chopped fresh Italian parsley
¼ cup finely chopped shallots (about 1 large shallot)
2 tbsp. mayonnaise
2 tbsp. Dijon mustard
⅛ tsp. cayenne pepper
1 ¼ cups panko breadcrumbs, divided
2 tbsp. Kowalski's Parmesan Cheese, freshly grated
¼ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
2 tsp. Kowalski's Extra Virgin Olive Oil
- lemon wedges, Kowalski's English-Style Horseradish and snipped fresh chives, for serving

In a large mixing bowl, mix together salmon, egg, parsley, shallots, mayo, mustard, cayenne and ¾ cup breadcrumbs. With a cookie or ice cream scoop, scoop salmon mixture evenly into 5 portions; refrigerate, covered, several hrs. to overnight. Spread remaining breadcrumbs on a rimmed baking sheet; bake in a preheated 400° oven until light golden-brown (about 6 min.). Transfer to a shallow dish; whisk in cheese, salt and pepper. Drizzle in oil; stir to combine. Coat salmon cakes evenly in breadcrumb mixture, pressing to adhere; bake on a parchment-lined baking sheet until golden-brown and hot throughout (about 15 min.). Remove from oven; let cool for 2-3 min. before serving. Squeeze a lemon wedge over each cake; serve with a spoonful of horseradish sauce and chives on top.