Salmon cakes

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