Salmon cakes with lamb's lettuce, parsley and gherkin salad
( SERVES 2 )
"Salmon burger" isn't a very handsome title for these fabulous fish patties. Asian flavourings work well with salmon, so I add lime and ginger. Spring onions hold the salmon and potato together and make a more exciting fish cake. Lamb's lettuce is also called corn salad or mache. It's delicate, tender and bruises easily. Butterhead will suffice as a replacement.
|300 g||Boneless salmon fillets|
|1 to taste||Salt|
|1 piece||Ginger, 3cm|
|3 stalks||Spring onions|
|1||Flour, to dust the salmon cakes|
|1||Butter, and oil for cooking|
- Preheat the oven to 180C. Peel and chop the potatoes into 2cm-thick slices, then boil until tender in salted water. Put the salmon into an ovenproof pan with the milk and bay leaf and bake for 15 minutes. Drain the potatoes, return them to the saucepan and place over a low heat for 3-4 minutes to steam away any excess water. Roughly mash using a wooden spoon. Remove the salmon from the oven and gently lift from the milk. Discard the bay leaf and pull any bones and skin away from the salmon. Put the fish into the saucepan with the mashed potato and season with salt. Add the lime zest. Peel and finely chop the ginger, and finely slice the spring onions. Mix everything together, taking care not to crush the flakes of salmon too much.
- Shape the mix into round patties between the palms of your hands, lightly dusting each one in flour before placing it onto a tray. Melt enough of the butter and oil in a frying pan to cover the base. Fry the cakes for 3-4 minutes, until gorgeously brown on each side. Remove the cakes from the pan and put them on a warm plate. Wipe the pan clean and repeat until all the cakes are cooked.
- Thoroughly rinse the parsley and lettuce, taking care not to bruise the extremely delicate lamb's lettuce. Roughly chop the parsley and place in a small bowl with the lamb's lettuce petals. Finely chop the onion, and cut the gherkins into small dice. Mix in with the lamb's lettuce and parsley leaves. In another bowl, whisk together the olive oil and lemon juice then toss through the salad leaves.