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Thai Fish Cakes with Scallops and Coriander Yoghurt

Recipe Information

Ingredients

• 400g Shetland salmon, skinned, boned and brown meat removed
• 3 shallots
• 1 clove garlic
• 1 /2 inch peeled ginger
• 10 stalks coriander
• 1 red chili
• 1 /4 tsp dried chilli powder
• 1 /4 tsp cayenne pepper
• 1 /2 tsp ground cumin
• 1 /2 tsp ground coriander
• 2 whole eggs
• 200 mls double cream, cold and lightly whipped

For the scallops:

• 3 un-soaked scallops per person, roes removed
• salt and pepper
• 1 /2 a lemon
• little olive oil
• knob of butter

For the coriander yoghurt:

• 100 mls natural Greek thick unsweetened yogurt
• 2 tsps toasted sesame seeds
• 1 tsp fish sauce
• 1 /2 tsp ground coriander
• 10 stalks fresh coriander, chopped
• juice of 1 lime & 1 lemon
• salt and pepper

For the crispy shallots:

• 6 shallots, peeled & sliced with the grain

Method

Very finely chop the ginger, shallots, coriander, garlic and chili. In a kitchen blender, (whiz) blend the salmon and spices till smooth. Add the eggs and then slowly add the cold cream. Pass the mixture through a fine sieve and place in a piping bag. Then line a small dariole mould with clingfilm and fill with the mousse. Cook in a bain marie at about 180°C/350°F/Gas mark 4 for about 45 minutes. Remove and serve.

Scallops:

In a hot frying pan, add a little oil and then a knob of butter, having seasoned the scallops place them in the pan. Give the scallops 30 seconds on each side, then squeeze the half lemon into the pan and then remove the scallops. Rest for 2 minutes in a warm place.

Yogart:

Combine all the ingredients together and season to taste.

Shallots:

Cook in a small amount of vegetable oil in a fry pan. Remove to kitchen paper to drain.

To serve:

Using a large white bowl place the fish cake in the middle. Place the seared scallops around the outside. Top the fish cake with the coriander yoghurt, and the shallots. Finish with a little seafood bisque.