Ingredients

• 300g (11oz) Salar Flaky Smoked Salmon
• 150g (5oz) potatoes, mashed with salt, pepper & butter
• juice half lemon
• 2 spring onions
• salt and pepper
• flour
• 2 eggs whisked
• 175g (6oz) breadcrumbs

• 6 small tomatoes
• 1 small red onion
• 1 long red chilli
• clove garlic cut into slivers
• 2 teaspoons lemon juice
• fresh coriander
• 2 teaspoons olive oil

Instructions

1. 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.
2. Next day prepare 3 large plates with flour on the first, whisked egg on the second, and breadcrumbs on the third. Cover each frozen fish cake with flour, egg and breadcrumbs in that order.
3. Preheat the oven to 120 degrees C / 250 degrees F. Fill a small frying pan one third full with oil and heat. Fry the fish cakes for 3-4 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 place tray in the oven for 45 minutes to complete the deforsting process.

1. Cut the tomatoes into arc shapes, cut the onion lenghtways into thin slices and cut the chilli in thin slices, removing the seeds if you wish.
2. Put all the ingredients into a bowl and stir together. Chill before serving withe the fish cakes. Delicious!

Additional Information