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Ingredients

  • 600g Salmon, skinned and boned
  • 2 shallots
  • 100g butter, softened
  • 1 egg
  • 50g gherkin, diced
  • 50g capers, diced
  • 1 lemon, zest grated
  • 1 bunch, coriander and parsley
  • pinch cayenne
  • dash tabasco
  • dash worcester sauce

Method

  • STEP 1
    Preheat over to 120c. Place salmon in buttered cooking foil, then wrap around. Cook in oven for 15 mins, until cooked through. Remove and allow to cool then flake coarsely
  • STEP 2
    Cook the chopped shallots in a little butter until soft then combine with the fish, egg, gherkins, capers, lemon zest, herbs, cayenne, tobasco and worcester sauce. mix well, ass soft butter and leave to cool.
  • STEP 3
    Divide the mix evenly and shape into appropriate sizes and allow to set in fridge
  • STEP 4
    Pane the fish cakes in the flour until fully coated, then dip in the egg, then breadcrumbs.
  • STEP 5
    Gently heat a frying pan and add a generous amount of oil for shallow frying. Fry the cakes gently, until golden on both sides.
  • STEP 6
    this goes nice with tapenade and a sauce vierge
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