b'TO PREPARE THE COOKED WILD RICE (YIELDS 2 CUPS):Wash V cup uncooked wild rice and rinse it thoroughly under cool running water. Add the rice to 4 cups boiling water, salted to taste, in a heavy saucepan. (For additional flavor, try cooking the rice in beef or chicken broth.) Return the water to a boil, and stir. Reduce the heat and simmer, covered, 50 to 60 minutes, or just until the kernels puff open like popcorn. Uncover the pan and fluff the rice with a table fork. Simmer 5 additional minutes. Drain any excess liquid, and allow the rice to cool.TO PREPARE THE WILD-RICE CAKES:In a large mixing bowl, make a dressing by mixing together the eggs, mayo, mustard, 2 teaspoons Old Bay, parsley and onion. Keep the dressing chilled.Cut the crust from the bread slices and cut into small (V-inch) cubes.In another large mixing bowl, add the bread cubes and a little over half of the dressing, reserving the remaining dressing for additional use as needed. Blend the two ingredients together until the dressing has been absorbed by the bread. You may need to add more dressing at this point.Gently mix the cooked walleye and the cooked wild rice with the above mixture, being careful to keep the flaked pieces of fish intact. The mixture should hold its shape when formed into a ball with your hand. If it is too loose, you may need to add more bread; if it is too tight, you may need to add more dressing.Form the balls into small cakes of the desired size (4- to 5-ounce cakes for service as entres or appetizers, or 1-ounce cakes for a passed hors doeuvre). Place the cakes on a greased cookie sheet or sheet pan, top with a small amount of melted butter seasoned with Old Bay, and place in a 400-degree oven for 10 to 12 minutes, until golden brown.Serve with homemade tartar sauce and a light field-greens salad.CHEF STELLINOS SUGGESTED WINE PAIRING:Voga Pinot Grigio201'