Salmon and Potato Fish Cakes
Heating time: 20 minutes
Heating temperature: medium heat
Heating mode: Stove TopDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | ml | Olive oil |
| 600.00 | g | Salmon steak |
| 500.00 | ml | Onions |
| 1.00 | pc | Pepper, green |
| 75.00 | ml | Celery, stalks |
| 20.00 | ml | Garlic flakes |
| 15.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 1.00 | pc | Potatoes |
| 250.00 | g | HELLMANN'S Real Mayonnaise 4 x 2.5kg |
| 45.00 | ml | KNORR Lemon Juice 6 x 2L |
| 250.00 | ml | Bread crumbs |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| MARINATED SEAFOOD: | ||
| 8.00 | pc | Large prawns, steamed |
| 16.00 | pc | Scallops |
| 250.00 | ml | KNORR Italian Light Salad Dressing 6 x 1L |
| 15.00 | ml | Dill, fresh |
| 15.00 | ml | Garlic flakes |
| 15.00 | ml | KNORR Aromat 6 X 1kg |
| GAZPACHO SAUCE: | ||
| 250.00 | g | HELLMANN'S Real Mayonnaise 4 x 2.5kg |
| 5.00 | ml | Mustard, Dijon |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 1/2 English cucumber, pureed with skin | ||
| Garlic flakes, hydrated and crushed with salt | ||
| 125.00 | ml | Tomato juice |
Preparation
1. Sear the salmon in olive oil on both sides. Remove from heat, and discard the skin.
2. Sauté the finely chopped onion, pepper and celery in olive oil until soft. Add the thyme and garlic. Remove from the pan and cool.
3. In a separate pot, boil the cubed potatoes until soft. Remove and strain. Cool and mash.
4. In a large mixing bowl, add all the cooled ingredients, mayonnaise and lemon juice. Season with salt and pepper.
5. Finally fold in the breadcrumbs until the mixture is firm and easily moulded into cakes.
6. Heat a saucepan and cook the moulded fish cakes in a little olive oil until golden brown on both sides.
Marinated Seafood
1. Steamed prawns and sear scallops in a little olive oil.
2. Then marinate in salad dressing, dill, garlic and seasoning for +- 1 hour, until needed.
For sauce
1. Place all ingredients in a bowl and mix.
2. Place into a saucepan and carefully warm the sauce, but do not boil, as it wll curdle.
3. Place 1 fish cake onto a plate, top with a prawn and 2 scallops. Drizzle sauce around and garnish with a small heap of herb salad on the side.
4. Finish with a few drops of reduced balsamic vinegar.
