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Member recipe

Salmon cakes

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Serves 2

Great flavoured dish, ideal for lunch or dinner and healthy to boot

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  • 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


    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
    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.
    3. Divide the mix evenly and shape into appropriate sizes and allow to set in fridge
    4. Pane the fish cakes in the flour until fully coated, then dip in the egg, then breadcrumbs.
    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.
    6. this goes nice with tapenade and a sauce vierge

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