Salmon fillets gently poached with parsley then flaked into generous sized chunks. Chilli adds a subtle heat, whilst freshly squeezed lime lends a citrus zing. All added to creamy mash along with coriander, then formed into generous sized fishcakes. Fried in a little oil to create a lovely crisp crust then simply served with a dollop of horseradish.
Makes 6 Fishcakes
Ingredients
2 Salmon Fillets
227g/1/2lb Potatoes
1 Fresh Chilli
Zest and juice of a Lime
Handful of Fresh Coriander
Fresh Parsley
Salt & Pepper
Method
Place the salmon fillets and parsley in a saucepan covering with cold water. Gently heat to a simmer, poaching the salmon until it just turns pink. Remove the salmon from the saucepan and set aside to cool. Once cooled flake the fillets into chunks.
Meanwhile boil the potatoes, once cooked drain, mash and allow to cool.
To a large bowl add the finely chopped chilli, coriander, zest and juice of a lime. Add the cooled mash and flaked salmon, then thoroughly mix to combine. Divide into six and shape into fish cakes. Dust in a little flour and fry until golden on both sides around 4-6 minutes should do.
Serve with a generous dollop of horseradish.
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