Ingredients |
||
Quantity |
Ingredient (if applicable, as prepared & piece size) |
|
amount |
unit (g/ml) |
|
Potato |
1 No. |
Boiled and grated |
Salmon Fillet |
2 No.s |
|
Fresh Dill |
1tsp |
Chopped finely |
Oil |
1tsp |
|
Bread Crumbs |
2tbsp |
|
Costa Salt |
To Taste |
|
Poachers Relish |
2tsp |
|
Spring Onions |
2 No.s |
Finely chopped |
Black Pepper |
½ tsp |
|
Lemon Zest |
From 1 lemon |
|
Red Chilli |
1 No. |
Deseeded and finely chopped |
|
|
|
Method |
- Marinate the salmon fillets with oil, a pinch of costa salt and pepper and cook under the grill or in oven @ 180°C till just cooked. Leave aside to cool down.
- In a mixing bowl flake the cooked and cooled salmon fillets.
- Add boiled and grated potato, spring onion, chopped dill poachers relish, lemon zest, chopped red chilli, salt and pepper to taste and bread crumbs.
- Mix well and divide into 60g balls.
- Make fish cakes and keep in the fridge for 15-20 minutes.
- Cook in the oven @180°C for 12-15 minutes and serve with salad.
Timings & temperatures |
|
|
Preparation time: 15 mins |
Cooking Method: Oven Bake |
Heat Setting: Gas 4/ 180C/ 350F |
Cooking Time: 15 mins |
Cooking Medium: Fan Assisted Oven |
|