Smoked salmon fish cakes
|400 g||fish — fillets, white|
|potatoes — mashed|
|100 g||salmon — hot smoked fillet|
|4||gherkins — small, chopped|
|1/2 cup||fresh mixed herbs — chives and basil|
|salt and freshly ground black pepper|
Combine the chopped herbs, gherkins, a tablespoon of
mustard and the mash. The mash must be fairly stiff. Stir in a whisked
egg. Season. Gently fold half of the chunks of fish into the mash. When well
combined fold in the other half. The idea is to keep some chunks fairly large.
Form into cakes.
Dip cakes in the last whisked egg. Then into the
breadcrumbs. Bake at 180c untill golden or shallow fry.
For the salsa:
Gather a bunch each of parsley, basil and mint (stalks
removed), 2 garlic cloves crushed, a tablespoon whole grain mustard, 8
anchovy fillets, 3 tablespoons capers, squeeze of lemon juice or a few cherry
tomatoes, olive oil.
Pulse everything except oil and lemon juice
with a stick blender or use a food processor.
Pour a thin stream of olive oil in until the
mixture is thickish and glossy. Add lemon juice. Season to taste.