Smoked salmon fish cakes

6 servings Prep: 20 mins, Cooking: 5 mins
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This recipe is one of those meals that never fails. Easy to make and delicious to taste.

By Food24 February 10 2011
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Ingredients (9)

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
wholegrain mustard
2 eggs
salt and freshly ground black pepper
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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.

Reprinted with permission of Forage.
To visit Forage’s blog, click here.

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