2 servings
Prep: 1 hr,
Cooking: 6 mins
Brought to you by the Marine Stewardship Council
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Ingredients (25)
Salmon cakes
250 g | potatoes — floury, peeled and halved |
2 | scallions — white and light green parts, thinly sliced |
Handful of | fresh rocket leaves — coarsely chopped |
1/2 bunch of | chives — finely chopped |
1 tsp | cayenne pepper |
salt and freshly ground black pepper — to taste | |
1 | egg — beaten |
170 g | salmon — tinned, drained |
sunflower oil — for frying | |
all purpose or cake flour — for dusting | |
1/2 | lime |
Avocado spread
1 | avocado — stoned and flesh removed |
1/2 | shallot — finely diced |
1 | lemon — juiced |
1 tbsp | olive oil |
salt and freshly ground peper — to taste |
Chimichurri
1/2 | fresh red chilli — seeded |
1 | garlic clove |
2 tsp | dried oregano |
1 | shallot — halved |
Handful of | fresh mint — leaves only |
Handful of | fresh coriander |
2 | lemons — juiced |
2 tbsp | red wine vinegar |
2 tbsp | olive oil |
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