NORWEGIAN SALMON FISH CAKES WITH A CRUNCHY SALAD

Ingredients

500 g norwegian salmon, side 1 red chilli, finely chopped 4 tsp fresh ginger, grated 4 1/2 limes, juiced and zested 1 large egg, beaten Salt, to taste 2 slices ciabatta, whizzed in a blender to form fine crumbs 1 egg (was large now jumbo!) 3 Tbsp olive oil, to drizzle Cos lettuce, roughly chopped Asparagus, blanched and cut on the diagonal 1 avocado, sliced, for garnishing 5 g salt 4 Tbsp Dijon mustard 3 Tbsp (45ml) white wine vinegar 1 tsp caper berries, chopped 3 Tbsp olive oil, to drizzle Rainbow peppercorns, grated

Cooking Instructions

Mix together the salmon, chilli, ginger, egg, salt and lime zest and juice. Shape into cakes and refrigerate for 10mins to firm up. Remove from the fridge and dip into the beaten egg then roll in breadcrumbs and fry in hot olive oil until golden brown on both sides. Serve hot with crunchy lettuce, asparagus & avocado salad. To make the dressing, whisk together the salt, pepper, mustard, vinegar, olive oil & capers and drizzle over the salad. Finish off with freshly grated parmesan.

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