SALMON PATTIES WITH COURGETTE & ASPARAGUS SALAD

SERVES 4

INGREDIENTS

2 x 200g skinless salmon fillets, halved crossways 2 spring onions, trimmed, sliced thinly, reserve trimmings

5cm strip lemon rind

4 whole black peppercorns

1 cup water

¾ cup couscous

1 Tbsp olive oil

¼ cup coarsely chopped flat-leaf parsley 2 free-range eggs, beaten lightly

45g lemon and herb dukkah, plus extra to serve ⅓ cup olive oil

1 medium courgette

170g asparagus, trimmed

½ tsp finely grated lemon rind

1 Tbsp lemon juice

⅔ cup Greek yoghurt 1 Place salmon, reserved spring onion trimmings, strip of rind, peppercorns and water in a medium saucepan; bring to boil. Remove from heat; stand for 10 minutes. Remove salmon from poaching liquid to a plate; remove and discard spring onion, rind and peppercorns.

2 Bring poaching liquid back to the boil. Remove from heat; stir in couscous. Stand, covered, for 5 minutes or until liquid is absorbed. Separate grains with a fork.

3 Place couscous in a medium bowl with first measure of oil; mix well. Add flaked salmon, spring onion, parsley and half the egg; season. With wet hands, shape mixture into 8 patties; place on a baking paper-lined oven tray. 4 Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat in dukkah.

5 Heat half the second measure of olive oil in a large frying pan over medium heat; cook patties in 2 batches for 3 minutes each side or until golden and heated through. Drain on paper towel.

6 Use a mandoline to thinly slice courgette and asparagus into ribbons. Place in a medium bowl with combined grated lemon rind, juice and remaining extra oil; toss gently.

7 Serve salmon patties with courgette and asparagus salad, yoghurt and extra dukkah. •