For 4 servings
Prep and cook time: 40 min
Cannot be frozenIngredients:
For the fish cakes:
600 g | 21 oz | 4 cups wild salmon fillet, skinless and pin-boned, cut into chunks
2 spring onions, finely chopped
2 tsp Dijon mustard
1 tsp paprika
1 pinch cayenne pepper
1 large egg
2 tbsp lemon juice
4 tbsp olive oil, plus extra for greasing
freshly ground black pepper
To serve: 180 g | 6 oz | 6 cups mixed lead salad
2 lemons, 1 halved, the other sliced
1 tbsp flat-leaf parsley, leaves only, finely chopped, plus extra to garnishMethod:
1 For the fish cakes: Add the salmon chunks to a food processor and pulse a few times until very roughly minced; take care not to overmix at this stage.
2 Scrape the fish into a bowl and add the spring onions, mustard, paprika, cayenne, beaten egg, lemon juice, and plenty of salt and pepper. Mix together with your hands until evenly combined.
3 Shape into patties between lightly greased palms.
4 Heat 2 tbsp olive oil in a large non-stick frying pan set over a medium heat until hot. Place four patties in the oil and leave to fry for 3-4 minutes until golden-brown underneath.
5 Flip and cook for a further 3-4 minutes until golden-brown on the other side. Remove to a plate lined with kitchen paper, and cover loosely with aluminium foil.
6 Wipe the pan clean and repeat steps 4 & 5 for the remaining patties, using the remaining oil.
7 To serve: Divide the salad leaves between plates. Position the fish cakes next to them and serve with a garnish of lemon, a sprinkling of chopped parsley, and some extra parsley sprigs as a garnish.