Hot-smoked salmon fishcakes with mango salsa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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To make the mango salsa, place all the salsa ingredients into a large bowl and mix well. Season, to taste, with salt and freshly ground black pepper and transfer to a small bowl, to serve.
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To make the fishcakes, heat the olive oil in a medium frying pan over a medium heat.
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Place all of the remaining fishcake ingredients into a food processor and blend together.
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Spoon three large rounds of hot-smoked salmon mixture into the pan and fry for two minutes on each side, until golden and cooked through.
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To serve, place the fish cakes on a warm plate with the bowl of salsa beside.
Ingredients
For the mango salsa
- ½ mango peeled, stone removed and cut into cubes
- ½ tbsp dried chilli flakes
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 lime, juice only
- 3 tbsp fresh coriander, chopped
- salt and freshly ground black pepper
For the fishcakes
- 1 tbsp olive oil
- 100g/3½oz hot-smoked salmon
- 50g/1¾oz white breadcrumbs
- 50g/1¾oz sweetcorn from a tin
- 1 tsp fresh coriander, chopped
- 1 tbsp chives, chopped
- 1 lime, zest only
- 1 free-range egg
- salt and freshly ground black pepper
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