An easy recipe from Delia Smith
Ingredients
- 7 oz tin red salmon
- 1 tbsp lemon juice
- 8 oz mashed potatoes
- 1 tbsp capers drained and chopped
- a pinch cayenne pepper
- 2-3 tbsps sunflower oil
- 2 heaped tbsp chopped flat leaf parsley
- 1 tbsp chopped fresh dill
- 2 free range eggs hardboiled, peeled and chopped small
- freshly grated nutmeg
- seasoned plain flour
- sea salt and black pepper
Servings:
Instructions
- Drain the oil from the salmon then remove and discard any skin and bones. Put into a bowl and mash, season and add the lemon juice, dill, cayenne and nutmeg.
- Add the mashed potatoes, chopped hardboiled eggs, capers and parsley. Mix everything together until thoroughly blended.
- Divide the mixture into 6 and shape into individual round cakes, coating each with seasoned flour.
- Heat the oil in a frying pan and shallow fry the cakes for a few minutes on each side until they are a nice golden colour. Drain on kitchen paper.
- Serve garnished with sprigs of watercress and segments of lemon.
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