Salmon fishcakes with roasted peppersby Hilary Price |
| Preperation time: 30 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 450g unpeeled potatoes, halved if large; 3 large red peppers, halved, cored and deseeded; 115ml olive oil; 500g skinless and boneless salmon fillets; 600ml vegetable stock; 1 tbsp sunflower oil; 1 onion, peeled and finely chopped; 1 clove garlic, peeled and crushed; 2 tbsp freshly snipped chives; 3 tbsp freshly chopped parsley; 1 tsp paprika; 1 tsp tumeric; grated rind and juice 1 lime; 50g semolina; Dressing: 2 tbsp balsamic vinegar; 3 tbsp sunflower oil; lime wedges and freshly snipped chives to garnish. |
| Recipe Method |
| Cook the potatoes in a large saucepan of boiling
salted water for 12-15 minutes until tender. Drain and allow to
cool. Place the halved peppers skin side up in a roasting tin. Drizzle with 2 tbsp olive oil, then cook in the oven (200c/gas6/400F) for 15-20 minutes until softened. Meanwhile put the salmon and stock in a large deep frying pan and bring to the boil. Simmer for 3 minutes, remove from the heat and cover. Leave for 5 minutes, then carefully remove the fish. Heat 1tbsp sunflower oil in a pan and gently cook the onion and garlic for 5 minutes until soft. Flake the salmon into a large bowl. Peel away the potato skins and discard. Crush the potatoes with a fork; add to the salmon. Mix in the onion, garlic, herbs, spices and lime rind, and season. Divide the mixture into 8 and shape into round flat cakes. Coat on both sides with semolina, chill until ready to cook. Place the peppers in a large bowl, cover with clingfilm and leave to cool. Make the dressing by whisking together the balsamic vinegar, sunflower oil and lime juice; season to taste. Peel away the skins from the peppers and discard. Cut the flesh into thin strips. Heat half the remaining olive oil in a large nonstick frying pan. Carefully fry the fish cakes for 2-3 minutes on each side until golden (may need to do this in batches). Pile the pepper strips onto 4 warmed plates. Top with 2 fishcakes, then drizzle the dressing around. Garnish with lime wedges and chives. |
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| Provencal
tomatoes Mozzarella and aubergine towers with tomato sauce Creamy salmon and haddock pies Chicken caesar salad creamy mushroom stroganoff |
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