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Baby Salmon Fish Cakes with Chilli Pepper and Vegetable Vinaigrette
Ingredients
  • 300g cooked salmon
  • 300g potato, weighed after peeling
  • 1 egg yolk
  • 1 large shallot, finely chopped
  • 1 tablespoon chopped parsley
  • ½ tablespoon coriander, chopped
  • zest of 1 lemon
  • pinch chilli powder
  • seasoning
  • 3 eggs
  • 100g fine white breadcrumbs
  • 90g butter
  • Oil
  • Micro herbs
  • subheading: For the vinaigrette:
  • 2 tablespoon rice vinegar
  • 1 tablespoon water
  • 50 ml. groundnut oil
  • 50 ml sesame seed oil
  • 2 shallots, peeled and finely diced
  • ¼ cucumber, seeded and cut into tiny dice
  • ½ red pepper, seeded and cut into tiny dice
  • 1 tomato skinne, deseeded and cut into tiny dice.
  • 1 small bunch coriander, chopped
  • 1 level dessert spoon of caster sugar
  • Salt
Steps
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