22 May 2009Hot Smoked Salmon Fish Cakes
Ingredients
250g hot smoked salmon
250g peeled and boiled potatoes
1 tablespoon cream
25g butter
1 finely chopped onion
1 egg yolk
Zest of 1 lemon
Hand full chopped parsley
Salt and pepper
Method
Flake salmon into a bowl; add zest of lemon and the chopped parsley.
Mash the potatoes with the butter and cream and then add to the salmon mix, add the egg yolk and season well.
Form into small patties and fry in olive oil with a small knob of butter till golden on both sides.
Serve with a lemon mayonnaise
Ingredients for mayonnaise
1 teaspoon sugar
2 egg yolks
1teaspoon mustard
Juice of one lemon
300mls olive oil
Salt and pepper
Method
Whisk sugar, mustard, lemon juice and egg yolks till light and bubbly, gradually add oil whisking all the time till right consistency is achieved. Store in fridge.