Appetizers Recipes - Salmon Cakes with Chili Dip Recipe

Ingredients

• 400 g/14 oz salmon

• 500 ml/16 fl oz milk

• 1 bay leaf

• 1 sprig of thyme

• Salt

• Freshly ground black pepper

• 400 g/14 oz crabmeat

• 2 leeks

• 1 celery stalk, with leaves

• 25 g/1 oz unsalted butter

• 1 tablespoon curry powder

• 1 teaspoon finely grated root ginger

• 1 tablespoon white wine

• 300 g/10 oz mayonnaise

• 4 egg yolks

• 2 tablespoons English mustard

• 3 tablespoons chopped parsley

• 3 tablespoons chopped coriander

• 180 g/6 oz fresh white bread crumbs

• A few drops of Tabasco

• 3 tablespoons flour

• 2 tablespoons milk

• Oil for frying

Serves 4

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Method:

1. Rinse the salmon and pat dry with kitchen paper. Bring the milk, bay leaf, thyme, salt and pepper to the boil and quickly poach the salmon in this liquid.

2. Remove the salmon and allow to cool slightly. Remove any skin and bones, flake into pieces and place in a mixing bowl. Flake the crabmeat and gently mix with the salmon.

3. Wash and finely chop the spring onions and celery stalk. Heat the butter until it foams and add the vegetables. Cook briefly, then add the white wine.

4. Cook the vegetables until al dente (tender to the bite), then add the curry powder and grated ginger. Cook quickly and remove from the heat. Allow to cool and carefully fold into the fish mixture.

5. Add the mayonnaise, 2 egg yolks, the English mustard, chopped herbs and 100 g/31/2 oz fine breadcrumbs and mix together. Be care­ful not to stir or knead too much. Season generously with Tabasco, salt and pepper and refrigerate for 1 hour to firm the mixture.

6. Shape the fish mixture into 5 cm/2 inch cakes. Dip the fishcakes first into the flour, then in the remaining egg yolks which have been whisked with milk. Finally, dip into the remaining breadcrumbs and press lightly to coat thoroughly.

7. Heat the oil in a frying pan and fry the fishcakes on both sides until crisp and golden brown. Serve hot with a chili dip.