Salmon fishcakes with warm cucumber sauce
Ingredients
Fishcakes
- 200g salmon, finely diced
- 5 ml (1 tsp) fresh chives, snipped
- 45ml (3 tbsp) spring onions, chopped
- 100g potatoes, boiled and finely diced
- 60ml (¼ cup) peas, cooked
- 15ml (1 tbsp) lemon zest
- 30ml (2 tbsp) breadcrumbs
- 30ml (2 tbsp) sweet chilli sauce
- salt and freshly ground black pepper, to taste
- oil, for frying
Cucumber sauce
- 30ml (2 tbsp) butter
- 250ml (1 cup) cucumber, diced
- 30ml (2 tbsp) crème fraîche
- 5ml (1 tsp) lemon juice
- 250ml (1 cup) plain yoghurt
- 15ml (1 tbsp) fresh dill, chopped
- salt and freshly ground black pepper, to taste
Instructions
1
For the fishcakes, combine all the ingredients and season. Mix well and form into 4 patties.
2
Heat a little oil in a large pan and fry the fishcakes until golden brown, forabout 5 minutes on each side.
3
For the sauce, melt the butter in a saucepan and gently fry the cucumber until soft, about 5 minutes. Remove from the heat and allow to cool for 5 minutes, then stir in the crème fraîche, lemon juice, yoghurt and dill, and season.
4
Serve the fishcakes warm with the cucumber sauce.
Notes
To drink: An unwooded chardonnay or creamy chenin blanc.
