Baked salmon and fish cakes
Makes 2-3
Ingredient
60g salmon, flaked
60g sole fish, flaked
One by fourth tsp fresh lemon zest
Half tsp ginger, finely chopped
2 tbsp red onion, finely chopped
2 tbsp garlic, finely chopped
2 tbsp celery, finely chopped
1tbsp bell peppers (red or yellow), finely chopped
1 tbsp fresh and chopped coriander
1tbsp breadcrumbs
One by fourth spoon egg white for binding
Half tbsp Dijon mustard
2 tbsp mayonnaise
1 tsp lemon juice
3 tbsp olive oil
For the salad
10g mix baby greens
3 tbsp Greek yogurt
4-5 dates or toasted nuts
Half tsp Dijon mustard
1 tsp lemon juice
1 tbsp ml olive oil
1 tsp garlic, finely chopped
1 tsp celery, finely chopped
1 tsp coriander, finely chopped
Salt and pepper to taste
Method
Sauté red onion, celery, garlic and bell peppers in one tablespoon olive oil. Let the mix cool. Marinate the fish flakes with a little ginger, lemon juice, season with salt and pepper and steam for 5-8 minutes. To the cooled onion mixture, add the fish flakes. Add lemon zest, coriander, breadcrumbs and the egg white, mayonnaise and mustard and bind all the ingredients together. Make small roundels of the mixture and pan-fry till golden brown in colour or sear for a minute in the pan and then bake
in the oven for 3-4 minutes at 180 degrees Celsius.
To make a dressing for the salad, take lemon, Dijon mustard, yogurt, celery, coriander, and whisk with raw chopped garlic.
Plate the greens—rocket, lettuce, etc.—drizzle olive oil, put in dates, nuts, place the fish cakes and serve with the dressing.
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