Salmon Cakes with Tomato Coulis

Salmon Cakes with Tomato Coulis

Promise me that you will make these and try them; they are such a wonderful way to eat salmon and so easy to make.

Just a couple of tips;

This is the easiest way to skin a salmon fillet.

If you want to skin a tomato, just put a slit in the skin and bring them to the boil in water.

For the salmon cakes;

2 – Salmon Fillets about 150 Gm (skinned)
225 Gm – cold firm Mashed Potato (just mash as normal but not too much milk and allow to cool)

2 tablespoons – Chopped Fresh Parsley

½ - Onion (finely chopped)

1 – Egg (beaten)

50 Gm – Fresh Breadcrumbs

Oil for frying

Salt and Freshly Ground Black Pepper

After removing the skin from the salmon fillets, flake and mash with a fork and chop into smaller pieces with a knife if you feel it necessary.

Add the chopped parsley, onion, salt and freshly ground black pepper.

Gently work in the potato, shape into rounds and chill in the refrigerator for 20 minutes.

Coat with the egg and then the breadcrumbs and fry on a medium heat for about 5 minutes each side until golden.

For the tomato coulis;

4 – Ripe Tomatoes

1 clove – Garlic (crushed)

15 Ml – Olive Oil

15 Ml – Tomato Paste

2 teaspoons – Oregano

1 teaspoon – Soft Brown Sugar

You can make this while the salmon cakes are chilling in the fridge.

Place all the ingredients for the coulis in a processor and blend until smooth.

Put into a pan on a medium heat while the salmon cakes are frying.

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The Artist Tony Rose