Recipes
Date posted: 10/03/2022
Ingredients
| Potato maris piper | 700g |
| Pier 7 raw Scottish salmon portions (skinless, frozen) | 5 portions |
| Baby capers | 40g |
| English mustard | 20ml |
| Sea salt | 6g |
| Black peppercorn | 0.5g |
| Frozen peas | 100g |
| Lemons | 1 |
| Parsley | 10g |
| Dill | 10g |
| Plain white flour | 100g |
| Pure olive oil glass | 60ml |
| Unsalted packet butter | 100g |
| Large fresh eggs | 10 |
| Herb pea shoots | 100g |
| Rocket leaf salad | 100g |
| Extra virgin cold pressed rapeseed oil | 20ml |
Method
- Peel and cook the potatoes before making them into mash. Allow the mash to cool.
- Cook the salmon and allow this to cool before flaking into the mashed potato.
- Once the potato and salmon are cold, add the mustard, chopped capers, zest from 1 lemon, chopped parsley and dill.
- Season with sea salt and freshly cracked black pepper.
- Form into 10 evenly sized cakes, and dust each one with flour. Chill these until they’re required.
- Fry them in oil and butter until they’re cooked and browned. Serve them up with poached eggs, rocket, pea shoots and a drizzle of cold pressed rapeseed oil.
- Finish off with some fresh lemon wedges.