Hot Smoked Salmon Fishcakes with Tomato Salsa

Hot Smoked Salmon Fishcakes with Tomato Salsa

A delicious hot & spicy alternative to cod fishcakes.

Serves 4 main course, 8 as a starter

Prep time: 20 minutes

Cooking time: 20 minutes

Ingredients

600g hot smoked salmon

300g mash (King Edwards or maris pipers)

2 spring onions

juice of 1 lemon

salt and freshly ground black pepper

seasoned flour for coating

olive oil for frying

extra olive oil for drizzling

tomato salsa

250g cherry tomatoes, cut into halves

1/2 small red onion, peeled and finely diced

1 garlic clove, peeled and finely diced

1 small red chilli, sliced diagonally and seeded

2 tbsp chopped fresh basil

1 tbsp Chardonnay or white wine vinegar

3 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

Method

1.  For the salsa, mix all the ingredients together, cover and place in the fridge while you make the fishcakes.

2.  Put the mash into a large mixing bowl add the flaked salmon and spring onions. Squeeze the lemon juice into the mix.  Mix together until the fish is well mixed through. Taste and adjust the seasoning if necessary.

3.  Divide the mixture equally into eight and shape into cricket balls, using the palm of your hand gently flatten them to make cake shapes. Sift the flour onto a large bowl or plate. Roll the fishcakes in the flour until evenly coated. Lift and pat gently to remove excess flour.

4.  Heat a medium frying pan to hot. Add the olive oil and heat, swirling it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed.  Carefully turn the cakes over and fry for another five minutes. Lift out of the pan and drain on kitchen paper.

To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil.