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Ingredients |
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Quantity |
Ingredient (if applicable, as prepared & piece size) |
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amount |
unit (g/ml) |
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Potato |
1 No. |
Boiled and grated |
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Salmon Fillet |
2 No.s |
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Fresh Dill |
1tsp |
Chopped finely |
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Oil |
1tsp |
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Bread Crumbs |
2tbsp |
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Costa Salt |
To Taste |
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Poachers Relish |
2tsp |
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Spring Onions |
2 No.s |
Finely chopped |
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Black Pepper |
½ tsp |
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Lemon Zest |
From 1 lemon |
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Red Chilli |
1 No. |
Deseeded and finely chopped |
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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.
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Timings & temperatures |
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Preparation time: 15 mins |
Cooking Method: Oven Bake |
Heat Setting: Gas 4/ 180C/ 350F |
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Cooking Time: 15 mins |
Cooking Medium: Fan Assisted Oven |
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