Salmon fishcakes
With an Indian summer reportedly waiting in the wings, Phil Vickery is here with two delicious dishes to make the most of the late summer produce.
He's whipping up some delicious Thai salmon fishcakes along with a summer fruit and white chocolate trifle.
Serves: 4 personsPreparation time: 20 minutesCooking time:-15 minutes
Ingredients
2 tbsp fish sauce2 tbsp red Thai curry paste1 tbsp very finely pasted or chopped ginger4 spring onions very finely chopped4 tbsp chopped fresh corianderPinch saltJuice half limeZest from a whole lime500g fresh salmon free of skin and bones, chopped into chunks1 medium egg white
Salad
1 whole cucumber, frozen and defrosted1 tsp salt3 tbsp honey2 spring onions, finely chopped2 tbsp any vinegar4 tbsp extra virgin olive oil2 tbsp fresh coriander
Method
First make the salad
Dry the defrosted cucumber well then cut into long slices
Cut each long slice to even strips, like long spaghetti, ½ cm thick
Place into a colander and sprinkle with salt, mix well and leave for 20 minutes
Next make the dressing by whisking the honey, onions, vinegar and oil together well. Add a little pepper, but salt and coriander later.
Place the seasonings into a food processor and bring together
Add the chopped salmon and blitz until you have a thick but not too processed puree
Add the egg white and pulse in well
Spoon into a bowl and check the seasoning, you may need a little salt
Using floured hands make into small balls and flatten slightly.
Once all done, chill well
When ready to serve, lightly flour and fry in hot oil for a couple of minutes on each side
Repeat with all the mix
Rinse off the salt from the cucumber and really dry well in kitchen towel
Add to the dressing add the oil and coriander and serve with the cakes
What's for pudding? Summer fruit and white chocolate trifle!