Combine the bread, nutmeg, and milk/cream mixture in a non-reactive bowl and let sit for at least 30 minutes.

Prepare the salmon by removing all of the skin, gristle, and bones. For best results, steam or poach the salmon for 3-4 minutes before you go on to the next steps.

Skim a small frying pan with a small amount of olive oil. Gently sauté the leeks until softened. Add the zucchini for a final minute.

Place the salmon, onions, leeks, zucchini, lemon zest, lemon juice, egg, egg yolk, smoked salmon, capers, dill, parsley, Tabasco, 1 Tbl of flour, and paprika in a food processor fitted with a steel blade and pulse five times. Do not over process.

Strain the bread in a fine mesh sieve, gently pressing the bread so that the liquid runs through the sieve.

Add the bread mixture to the ingredients in the food processor and pulse a final two times. NOTE: If you don’t have a food processor, take good care to dice all of the ingredients into very fine pieces. Beat the egg and egg yolk together before you add it to the mixture and use large kitchen spoon to combine vigorously.

Dust a clean work surface with flour and prepare a tray with more flour. Wet your hands with cold water and form the salmon mixture into disks slightly larger than a golf ball. Dredge the cakes in flour and place them on the tray. If you have more than one layer, use parchment paper and more flour between the layers. At this point, you can freeze the fishcakes – between layers of parchment paper in a ziplock bag.

Heat several tablespoons of olive oil in a large skillet over medium heat. When the oil begins to spit, gently lower the fishcakes into the oil. Cook for 4 minutes on one side, then use a spatula to carefully flip them over to the other side. Cook for an additional 4 minutes, then flip to the original side for a final crisping minute.

Serve immediately.