• 300g cooked salmon

  • 300g potato, weighed after peeling

  • 1 egg yolk

  • 1 large shallot, finely chopped

  • 1 tablespoon chopped parsley

  • ½ tablespoon coriander, chopped

  • zest of 1 lemon

  • pinch chilli powder

  • seasoning

  • 3 eggs

  • 100g fine white breadcrumbs

  • 90g butter

  • Oil

  • Micro herbs

  • For the vinaigrette:

  • 2 tablespoon rice vinegar

  • 1 tablespoon water

  • 50 ml. groundnut oil

  • 50 ml sesame seed oil

  • 2 shallots, peeled and finely diced

  • ¼ cucumber, seeded and cut into tiny dice

  • ½ red pepper, seeded and cut into tiny dice

  • 1 tomato skinne, deseeded and cut into tiny dice.

  • 1 small bunch coriander, chopped

  • 1 level dessert spoon of caster sugar

  • Salt


  • For the fish cakes: :

  • 1.

    Poach the salmon by placing it in a small pan with enough water to cover, a splash of white wine, a bayleaf, pepercorns and half a squezed lemon. Bring to the boil , then turn off the heat, it will cook in the warm water.

  • 2.

    Boil the potatoes until soft and soften the shallot in a little butter. Drain the potatoes and mash.

  • 3.

    Put potato and shallots in a large bowl with the salmon, yolks, parsley, coriander, lemon zest, a pinch of chilli, salt and pepper.

  • 4.

    Using your hands, shape into little patties then dip into flour and allow to get cold and firm.

  • 5.

    Assemble three bowls, the first containing flour, the next the beaten eggs and the third breadcrumbs. Dip the patties in each bowl in that order and fry gently in a deep pan and plenty of oil and butter for 3 minutes on each side.

  • To make the vinaigrette: :

  • 1.

    Mix together the vinegar and water and a little salt and sugar.

  • 2.

    When the sugar has dissolved whisk in the rest of the ingredients.

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Posted by Janice88Report
It looks like watercress