BY HELEN WESTWATER OF ‘LA OLA FRESCA’
## Here is an East hits West recipe that does not involve hot ovens and is easy to make. A firm favourite in ‘La Ola Fresca’, these Zesty Salmon Fishcakes combining potato, fresh salmon, lime and coriander are served with a cooling yoghurt accompaniment that will refresh the palate.
First, season the fillets with salt and pepper, wrap in aluminum foil and steam over boiling water, until lightly pink and the flesh comes away easily from the skin. Leave to cool.
Meanwhile, prepare, boil and mash the potatoes. Chop the coriander and Spanish onion and mash into the potatoes.
Juice the lime and add with a generous dessert spoon of sesame seeds. Season with salt and ground white pepper.
Flake the fish away from the skin and add to the potato mix being careful to exclude any fish bones. Mix thoroughly.
Make small rounds of the potato mix with the cup of your hand, mould into a smallish ball shape, dip into the beaten egg and then roll in the breadcrumbs.
When ready to serve, heat a frying pan to medium temperature with a little virgin oil. When it is hot enough to sizzle when you place the fishcake in the fat, fry the cakes turning from time to time to make sure all the sides are golden brown. While your cakes are cooking, mix up the ingredients for the yoghurt dressing.
When the fishcakes are heated through, place on a plate with the yoghurt dressing topped with a little paprika. Serve with green salad.
ZESTY SALMON FISHCAKES
Ingredients (makes 8 fishcakes, 2 per person)
• 2 fillets, fresh salmon
• 4 large potatoes, peeled, boiled and mashed
• 1 handful chopped fresh coriander
• 1 dessert spoon sesame seeds
• Juice of small lime
• 1 Spanish white onion, finely chopped
• 2 eggs, beaten
• Dried breadcrumbs
• Light virgin olive oil, for frying
• 100 gm natural, full fat Greek yoghurt
• 1/2 clove garlic
• 1 dessert spoon virgin olive oil
• 1 teaspoon sea salt flakes
• Squeeze of lemon
• Paprika for decoration
LA OLA FRESCA
C/ Mùsico Magenti, 11
Tel: 610 026 305