1 Tsp English mustard
1 Lemon, zest & juice (s)
1 heaped Tbsp. of dried parsley
1 Tbsp. dill
2 Slices of 400g wholemeal bread (1 day old) for breadcrumbs (2Heb/2= 1heb per person)
2 Salmon Fillets (p)
2 Floury Large potatoes
S & P
In a large saucepan, cook the potatoes in salty water, when the water starts to boil, place a Chinese bamboo steamed on top, place the salmon fillets in it , skin side down, with some of the lemon juice drizzled over them, season well. Cook for 20 mins until the potatoes & salmon are cooked, remove the steamer & place the salmon in a large mixing bowl with the skin removed, drain the potatoes & mash, add to the mixing bowl, allow to cool, mix with the zest of the lemon, mustard, dill, ½ of the parsley & any remaining juice, shape into fishcakes.
In a small bowl, break the egg & beat well, in another place the breadcrumbs & the other ½ of the parsley, mix together.
Dip the salmon into the egg then into the breadcrumbs, cover well then place in a frying pan, cook until browned then turn over.
Credit: Pete’s Recipe Book
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