Smoked Salmon on Parsnip Recipe |
Ingredients: Makes 8 |
200-225g smoked salmon 1½ tablespoons lime juice 1-2 green chilies, seeded and finely chopped 1 shallot, finely chopped 1 tablespoon finely chopped fresh coriander leaves For the cakes: 175g parsnips, grated 275g sweet potato, grated 1 small onion, finely chopped 15g coriander leaves and stalks, finely chopped ½-1 teaspoon chili powder 1 teaspoon salt 1 teaspoon onion seeds 1 teaspoon aniseed 90g cornmeal 90g corn flour 150ml water oil, for shallow-frying crème fraiche, rocket leaves and fresh dill, to serve |
Method: Flake the fish and put into a mixing bowl. Add the remaining ingredients, toss them around gently and set aside. Meanwhile, in a large mixing bowl, mix all the ingredients for the spiced cakes, except the oil. Shape the mixture into eight 1cm-thick cakes. If they feel slightly crumbly, do not worry, once they are in the hot oil, they will set quickly. Pour enough oil in a frying pan to cover the base to a depth of approximately 2.5cm. Heat over a medium heat and fry the vegetable cakes in batches, without overcrowding the pan. Do not turn them over until you have fried one side for at least 3 minutes. Drain on absorbent paper when browned on both sides. Pile the spiced salmon the vegetable cakes and spoon a little crème fraiche on top. Arrange the rocket leaves in the center of a serving plate and place the prepared cakes on them. Garnish with dill sprigs. The spiced cakes are delicious without the salmon topping. |
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