Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon Fish Cakes with Salsa

recipe by Nick Nairn, serves 2 to 4 as a main course or 6 to 8 as a starter

Ingredients :
for the fish cakes :
300g (11 oz) Salar Flaky Smoked Salmon
150g (5 oz) potatoes mashed with salt, pepper and butter
juice 1/2 lemon
2 spring onions
salt and pepper
flour
2 eggs whisked
175g (6 oz) breadcrumbs

for the tomato salsa :
6 small tomatoes
1 small red onion
1 long red chilli
clove garlic cut into slivers
2 teasp lemon juice
fresh coriander
2 teasp olive oil

Method :
Fish Cakes :
Put the mashed potato into a mixing bowl and add the spring onions, Salar Flaky Smoked Salmon and lemon juice. Mix thoroughly and season to taste.

Cut the mixture into 4 fish cakes of about 100g each using a scone cutter and place them on a lightly greased plate or tray.

Cover with greaseproof paper and then cling film. Put into the freezer overnight.

Next Day
Prepare 3 large plates with flour on the first, whisked eggs on the second and breadcrumbs on the third.

Cover each frozen fish cake with flour, egg and breadcrumbs in that order.

Preheat the oven to 120C / 250F.

Fill a small frying pan 1/3 full with oil and heat. Fry the fish cakes for 3 or 4 minutes on each side until nice and golden brown.

Place them on a baking tray which has been covered with 2 layers of kitchen roll and put the tray in the oven for 45 minutes to complete the defrosting process.

Salsa :
Cut the tomatoes into arc shapes, cut the onion lengthways into thin slices and cut the chilli into thin slices, removing the seeds if you wish.

Put all the ingredients into a bowl and stir together.

Chill before serving with the fish cakes.

Delicious!!

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon Fish Cakes with Salsa

recipe by Nick Nairn, serves 2 to 4 as a main course or 6 to 8 as a starter

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