Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Tsp English mustard Method<\/strong><\/p>\n 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, \u00bd of the parsley & any remaining juice, shape into fishcakes.
\n1 Lemon, zest & juice (s)
\n1 heaped Tbsp. of dried parsley
\n1 Tbsp. dill
\n1 Egg
\n2 Slices of 400g wholemeal bread (1 day old) for breadcrumbs (2Heb\/2= 1heb per person)
\n2 Salmon Fillets (p)
\n2 Floury Large potatoes
\nS & P<\/p>\n
\nIn a small bowl, break the egg & beat well, in another place the breadcrumbs & the other \u00bd of the parsley, mix together.
\nDip the salmon into the egg then into the breadcrumbs, cover well then place in a frying pan, cook until browned then turn over.<\/p>\n