A lot of you have probably noticed that I post what I think are teaser pictures on my facebook before I post the blog post and if you do notice then you might have wondered what happened to the salmon cakes? Wonder no more because I am going to give you a little step by step visual "recipe."
Start with a huge piece of cooked leftover salmon with a pistachio crust* - if you dont have this then there is little reason to keep on reading.
Break up that side of salmon.
Add three eggs, some lemon zest, some bread crumbs, some diced onions, carrots and celery not forgetting to salt and pepper to taste.
Form into cakes.
Fry the cakes till golden.
Plate with a carrot and cucumber salad (using the mandoline to cut the carrots and cucumbers is a whiz of a time saver) that has been dressed with lemon juice and olive oil then top with the salmon cake and a little chipotle mayonnaise some more lemon zest a little spring onion a pinch of salt and a few turns of your pepper grinder - mine has a mix of szechuan, white and black peppercorns, I even put on a little parsley cause its fun - then simply sit down and enjoy a delicious lunch.
It sounds easy because it is. I might have spent a half hour to 45 minutes putting this lunch together partly because I make stuff like this all the time and mostly because it really is easy. Enjoy your weekend everyone - spring is in the air.
*you might be seeing a trend here - I work a big party I come home with extra salmon