Thursday, 23 July 2015


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This is a nice recipe for cooking salmon:

You will need:

About 15oz cooked salmon, flaked
4 tbsp fresh parsley
4 spring onions
Fresh breadcrumbs [about two cupfuls]
2 eggs
2 tbsp melted butter
2 tbsp mayonnaise
1 tsp dried mustard
2 tsp lemon juice
Salt & pepper
Maybe six tbsp vegetable oil for sautéing

Over the years, I have tried different quantities of all these ingredients; I’ve tried it with vegetable oil instead of butter and I have tried bulking it up with a mashed potatobut these are the quantities and ingredients that work.

METHOD: Mix everything together except save half the breadcrumbs. Leave for half an hour minimum, ideally in the fridge. You can be getting on with the sauce while it is resting. Then remove from fridge and make them into individual fish cakes, dip them into the remaining breadcrumbs and fry each side for around 5-minutes.

Place in the oven to keep warm. Serve with tomato sauce, recipe below:

You will need:
3 garlic cloves, crushed
1 onion, chopped
Tin tomatoes
Bay leaf
Salt & pepper
2 tbsp olive oil
1 heaped tbsp pesto [red or green, doesn’t matter]

Heat oil, cook onion and garlic then add remainder of ingredients. You need to let it cook down for say twenty minutes before serving. Over the years, I have varied this recipe by adding red peppers, a celery stalk and or a courgette to the sauce but that may not work for you.  

Serves 4.

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