Salmon Fish Cakes with Tapenade
Salmon fish cakes with tapanade. Tapanade includes pitted black olives, anchovies, capers and mustard.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 7 | Fresh Salmon,Fillet | Main,Salad | Bake | 30 mins to 1 hour |
Ingredients
- 875g mashed potato
- 750g salmon fillet, cooked and flaked
- 2 x 5ml spoons English mustard
- 2 x 5ml spoons tomato puree
- salt and freshly ground black pepper
- 50g - 75g plain flour
- 3 medium eggs, beaten
- 300g fresh white breadcrumbs
- 150g pitted black olives
- 50g tin anchovies, drained
- 2 x 15ml spoons capers
- juice 1 lemon
- ½ x 5ml spoon English mustard
- 3 x 15ml spoons olive oil
Method
To cook the salmon fillets season them and baste lightly with lemon juice. Place under a medium grill for 5-10 minutes or until cooked.
For the salmon fish cakes: In a bowl combine together the potato, cooked salmon, mustard, tomato puree and seasoning. Shape into 14 patties, then coat in flour, egg and finally breadcrumbs.
Preheat the oven to 220°C, 425°F, Gas Mark 7.
For the tapenade: Combine together all the ingredients in a food processor except for the olive oil. Lastly add the olive oil.
Place the fish cakes on a lightly oiled baking tray and cook in the oven for 20-25 minutes, turning halfway through cooking.
Serve immmediately with a generous spoonful of tapenade and crisp green salad.
