Salar Flaky Smoked Salmon Fish Cakes with Salsa

Recipe by Nick Nairn: serves 2 to 4 as a main course or 6 to 8 as a starter

Ingredients: 11oz Salar Flaky Smoked Salmon, 5oz potatoes mashed with salt, pepper and butter, juice 1/2 lemon, 2 spring onions, salt and pepper, flour, 2 eggs whisked, 6oz breadcrumbs.
Ingredients Tomato Salsa: 6 small tomatoes, 1 small red onion, 1 long red chilli, clove garlic cut into slivers, 2 teaspoons lemon juice, fresh coriander, 2 teaspoons olive oil

Fish Cakes:

Put the mashed potato into a mixing bowl and add the spring onions, Salar Flaky Smoked Salmon and lemon juice. Mix thorougly and season to taste. Cut the mixture into 4 fish cakes of about 4 oz each using a scone cutter and place them on a lightly greased plate or tray. Cover with greasproof paper and then saran wrap. Put into the freezer overnight.

Next Day:

Prepare 3 large plates with flour on the first, whisked eggs on the second and breadcrumbs on the third. Cover each frozen fish cake with flour, egg and breadcrumbs in that order.

Preheat the oven to 250F. Fill a small frying pan 1/3 full with oil and heat. Fry the fish cakes for 3 to 4 minutes on each side until nice and golden brown. Place them on a baking tray which has been covered with 2 layers of kitchen roll and put the tray in the oven for 45 minutes to complete the defrosting process.

Salsa:

Cut the tomatoes into arc shapes, cut the onion lengthways into thin slices and cut the chilli into thin slices, removing the seeds if you wish. Put all the ingredients into a bowl and stir together. Chill before serving with the fish cakes. Delicious!!