horseradish cream

“There’s noth­ing like horseradish cream for adding zing to recipes. It does dou­ble-duty here – in the cakes and on the side. De­li­cious!”



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

1 egg

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.

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