A light, fresh and seasonal dish that combines a range of intersting flavours wilst providing a balanced nutritional profile. The citrus burst from the aioli adds an exciting finish that will have you coming back for more!
Ingredients (serves 2)
- 200g salmon
- 1 tbsp capers (drained and chopped)
- 200g white potato
- 1 tsp dill (finely chopped)
- 1 tsp parsley (finely chopped)
- 1 small shallot (finely diced)
- 1 tsp lemon zest
- ½ tsp smoked Paprika
- ¼ tsp nutmeg (grated)
- 1 tbsp lemon juice
- 50g bread crumbs (can substitute with gluten-free alternative)
- 10g buckwheat flour
- Lemon Wedge
- 1 Cornichon
- 40g frisse
- 40g radicchio
- Handful of rocket
- 50g cucumber
- 50g carrot
- ½ tsp Dried parsley
- 1 small garlic clove (crushed and finely chopped)
- 1 large egg yolk
- 1 tsp dijon mustard
- 285 ml extra virgin olive oil
- Lemon juice to taste
Method
- Preheat the oven to 120c.
- Dice the potatoes into large cubes. Place the potatoes into a pan and cover with cold water. Bring the water to the boil and cook until the potatoes become tender.
- Once the potatoes are soft, drain the water and crush the potatoes with a fork or using a potato masher.
- Place the salmon onto a baking tray, lined with baking paper. Bake the salmon for 12-15 minutes until cooked through, and the salmon flakes easily with a fork.
- Mix together the shallots, nutmeg, capers, parsley, dill, smoked paprika, lemon juice and lemon zest with the mashed potato, buckwheat flour and bread crumbs.
- Mix the salmon with the potato mixture. You should only need to turn the mixture 4-5 times to ensure the salmon stays in chunks throughout.
- Form the mixture into patties, approximately 100g each. These are your fishcakes!
- Add a little olive oil to a pan and fry the fishcake patties for 3-4 minutes on each side until golden brown.
- Wash, peel and ribbon the carrot and cucumber, and mix with the dried parsley.
- Wash and roughly chop radicchio, rocket and frisee. Discard any very yellow or hard parts of the frisee.
- Roughly chop any remaining dill and/or parsley. Wash the lemon and cut a wedge, and finely slice the cornichons. These will be used as a garnish for your fishcakes.
- For the Aioli, whisk together the mustard and the yolks in a bowl. Start to slowly add the extra virgin olive oil to the yolks, continuing to whisk as you do so.
- Once you have added about a quarter of the olive oil, you can start to add the remaining oil a little faster. Once the mixture has thickened, add the lemon juice.
- When all the olive oil has been added, add the garlic, and season with salt and pepper.
- Serve the fishcakes over the salad and finish with the Aioli dressing and garnish with cornichons and a lemon wedge.
