Salmon and Prawn Cakes

Savour - - SCRUMPTIOUS SUMMER RECIPES - Sub­mit­ted by Kim Briscoe, Mud Bay Wines BC VQA

B.C. salmon (Sock­eye or Coho),

bones re­moved 1 1/4 cup prawns, cooked and chopped

2 tbsp grainy mus­tard 1/4 cup low fat may­on­naise

1 egg 2 tbsp finely chopped fresh dill

Bake salmon on a foil lined pan at 350°F for 25 min­utes (skin side down). Al­low to cool. Flake salmon into a mix­ing bowl (the skin will stick to the foil so it’s eas­ily re­moved). Add chopped prawns and dill; stir to in­cor­po­rate. Mix to­gether the mus­tard, egg, and may­on­naise. Stir egg mix­ture into salmon mix­ture. Scoop spoon­fuls onto a parch­ment lined bak­ing sheet and bake at 350°F for 30 min­utes. Serve on salad greens with sweet Asian chili sauce on the side.

PAIR WITH: Po­plar Grove Pinot Gris

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