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Recipe by Daniela

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1. Steam the salmon or cook it for about 3 minutes in the microwave.
2. In a bowl, combine the fish broken into pieces with a fork, the chopped pepper and shallot, zest and lemon juice, mayo, breadcrumbs, egg, cayenne pepper, salt and freshly chopped coriander. Mix all together, cover and cool in th efridge for 30 minutes or if you are in hurry for 15 minutes in the freezer.
3. Place the rest of the breadcrumbs in a plate and take a spoonful of mixture and coat them on both sides. Fry gently until golden.

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Ingredients

• 400 gr fresh salmon
• 1/2 red pepper, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons mayonnaise
• grated zest and juice of 1 lemon
• 150 gr breadcrumbs +100 gr for coating the fishcakes
• 1 egg
• 1/2 teaspoon cayenne pepper or peperoncino
• 2 tablespoons chopped fresh coriander

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Difficulty and servings

Makes 8 cakes

Preparation and cooking times

Ingredients

• 400 gr fresh salmon
• 1/2 red pepper, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons mayonnaise
• grated zest and juice of 1 lemon
• 150 gr breadcrumbs +100 gr for coating the fishcakes
• 1 egg
• 1/2 teaspoon cayenne pepper or peperoncino
• 2 tablespoons chopped fresh coriander

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