2 Part salmon
1 Part mash potato
Shallots
Spring onions
Dijon mustard
Chopped parsley
Lemon juice
Flour; egg and white
; breadcrumbs to
; coat.
FOR THE CHIVE MAYONNAISE
4 tb Mayonnaise
3 ts Chives
1 ts Mustard
Poach the salmon on the bone, drain well. Discard the bone, skin etc. Mix
with the mashed potato, lemon juice, salt, pepper and chopped parsley. Add
lighty sweated shallots and spring onion. Chill.
Shape 85g (3oz) portions. Flour, egg and coat with soft white breadcrumbs.
Brown in a fat fryer and finish in the oven. Serve with salad and chive
mayonnaise. One as a starter, 2 as a maincourse.
For the chive mayonnaise: Mix together all the ingredients and serve
chilled.
Yields
1 servings