Artisan fish cakes

WEDNESDAY SERVES 12 TIME 1h 25 min LEVEL Easy

INGREDIENTS:

200g fresh salmon or 2 tins of salmon

Extra Virgin olive oil

Salt and freshly ground black pepper

4 tbsp butter/coconut oil

1 small red onion, diced (¾ cup)

4 stalks celery, diced (1½ cups)

1 small red bell pepper, diced (½ cup)

1 small yellow bell pepper, diced (½ cup) ¼ cup parsley, minced fresh flat-leaf ½ lemon, for the zest

¼ tsp hot sauce

½ tsp Worcestershire sauce

½ tsp red chili flakes

½ tsp dried coriander

3 slices stale bread, crusts removed or preppacked bread crumbs

½ cup thick and creamy mayonnaise

2 tsp Dijon mustard

2 eggs, lightly beaten

For a dipping sauce:

1 cup original tangy mayonnaise

60ml chutney or sweet chili sauce

¼ lemon, for zest

½ tsp turmeric

Black pepper, to taste

METHOD:

1. Preheat the oven to 180oC.

2.Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper.

Roast for 15 to 20 min, until just cooked. Remove from the oven and

cover tightly with aluminium foil.

Rest for 10 min and refrigerate.

3. Place 2 tablespoons of the butter and olive oil, onion, celery, peppers, parsley, lemon zest, hot sauce, Worcestershire sauce, spices, ½ tsp salt and ½ tsp pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, 15 to 20min. Cool to room temperature.

4. Toast the bread crumbs.

5. Flake the salmon into a large bowl.

Add the bread crumbs, mayonnaise, mustard and eggs, then the vegetables and mix well. Cover and chill for 30 min.

6. Shape into 10 cakes.

7. In remaining butter and olive oil over medium heat, fry salmon cakes for 3-4 min on each side, until browned.

8. Mix all the ingredients for the sauce together, serve with

the fish cakes.