“There’s nothing like horseradish cream for adding zing to recipes. It does double-duty here – in the cakes and on the side. Delicious!”
SALMON and HORSERADISH CAKES
800g potatoes, peeled and chopped
¼ cup (60ml) extra virgin olive oil
4 x 150g skinless salmon fillets sea salt and cracked black pepper
1 cup flat-leaf parsley leaves, chopped
²⁄³ cup (160g) sour cream, plus extra to serve
¼ cup (70g) horseradish cream, plus extra to serve
2½ cups (175g) panko (Japanese) breadcrumbs
Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes or until tender. Drain, transfer to a large bowl and roughly mash.
Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Sprinkle the salmon with salt and pepper and cook for 4 minutes each side.
Flake the salmon. Add the salmon, parsley, sour cream, horseradish, egg, salt, pepper and ½ cup (35g) of the breadcrumbs to the potato and mix until combined. Shape ¹⁄³ cup of the mixture into a patty. Repeat with the remaining mixture to make 8 patties. Place the remaining breadcrumbs on a tray and roll the patties in the crumbs to coat.
Heat the remaining oil in a large non-stick frying pan over high heat. Cook the salmon and horseradish cakes, in batches, for 3 minutes each side. Sprinkle with salt. Mix the extra sour cream and extra horseradish in a small bowl and serve with the cakes. SERVES 4.