Hot Thai Style Salar Flaky Smoked Salmon and Chilli Fish Cakes
Smoked Salmon and Chilli and Coriander Fishcakes
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| N/A | Smoked Salmon | Savoury | Fry | 30 mins to 1 hour |
Ingredients
500g Salar Flaky Smoked Salmon 1 tablespoon Thai fish sauce 1 tablespoon oyster sauce 1 garlic, crushed 1 small egg, beaten 1 red chilli, seeded and chopped finely 1 green chilli, seeded and chopped finely 4 spring onions, chopped about 3
Method
Break the Salar Flaky Smoked Salmon into flakes and put 150g into a processor with the Thai fish sauce, oyster sauce and garlic. Season well and whizz into a rough paste.
Add the rest of the Flaky Smoked Salmon and the beaten egg and give a quick whizz to the blend.
Add the chillis, spring onions and coriander and mix well.
Shape into cakes and cook under a hot grill for 4 – 5 minutes each side or until golden.
Serve with a Thai style or sweet chilli dipping sauce.
These fish cakes work really well on barbecues, but they do tend to break up so use care when turning them.
