Name: Salmon cakes with chimichurri
Prep time: 60 min
Cook time: 6 min
Total time: 66 min
Yield: 2 servings
Ingredients: 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; 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; 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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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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Method:

To make the salmon cakes: Boil the potatoes in plenty of salted water until done, approximately 15 minutes. Drain and leave to cool. Roughly mash them before mixing in the scallion, arugula, chives, and cayenne pepper. Season with salt and pepper. Lastly, add the egg and the salmon, and mash with a fork until everything comes together in a coarse mixture.

Shape the potato-salmon mixture into balls that fit in the palm of your hand, then flatten them until they are between 1⁄2 and 3⁄4 inch thick. Leave the cakes to firm up in the fridge for 30 minutes.

To make the spread: Mash the avocado with the shallot, lemon juice, and some olive oil, and season with salt and pepper. Set the spread aside.

To make the chimichurri: Purée all the ingredients in a food processor until smooth. Add extra olive oil if the sauce is too thick. Set aside.

Heat a splash of sunflower oil in a thick-bottomed frying pan over medium heat. Dust the salmon cakes with a bit of flour and fry them for 3 minutes, until golden brown. Carefully flip them over with a spatula and fry on the other side for 3 more minutes. The cakes should be nice and hot inside. Lift them out of the pan with a slotted turner and onto paper towels. (You can also keep them warm in the oven until all portions are cooked if you prefer.) Serve the salmon cakes with the avocado spread, chimichurri, and lime.

Credit Line: Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate – Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Available wherever books are sold. experimentpublishing.com.

Photo credit: David Loftus