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INGREDIENTS :
400g peeled whole potatoes
60ml full cream
1 Tblsp butter
300g fresh Atlantic salmon, finely diced or
small tin of red salmon
3 Tblsp dill, chopped
1 Tblsp chopped chives
1 egg
zest and juice of 1 small lemon
salt and pepper
100g DUCKS ALMOND MEAL
200g DUCKS MACADAMIA NUTS,
roughly chopped
oil for shallow frying
METHOD :
Boil the peeled whole potatoes until just tender. Drain and allow
to cool. Place the potatoes into a large bowl and crush roughly
with a fork. Add the cream, butter and mix.
Stir through the salmon, dill, chives, eggs, zest and juice.
Season to taste. Stir in the almond meal, a little at a time
to bind the patty mixture.
Spread the chopped macadamia nuts out on a tray or plate. Mould
the salmon cakes and lightly crust both sides of the salmon cakes
with the macadamia nuts, place on a tray and refrigerate until
required. Try to make the salmon cakes at least 1 hour prior
to cooking as they hold together better.
Heat some oil in a large frying pan and gently shallow fry over
a low heat until golden on both sides. (Alternatively lightly
brown both sides and then place on oven tray in a pre heated
moderate oven for 20 minutes)
Makes 10-12 patties
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