Ingredients

Method

• 1 x 800 g skinned fillet of lightly smoked salmon
• ½ cup breadcrumbs
• 1 fresh chopped chilli
• 2 cloves garlic
• 1 x 5 cm piece ginger
• Juice of 1 or 2 limes
• 1 t sesame oil
• ½ t rice-wine vinegar
• 1 T olive oil
• 2 ripe avocados
• Juice of 1 lemon
• ¼ cup chopped coriander

Method

Ingredients

Preheat the oven to 180°C. Cut skinned fillet of lightly smoked salmon trout into chunks and place in a blender. Add breadcrumbs, fresh chopped chilli, cloves garlic and piece ginger, grated, and blend well.

Add the juice of limes, sesame oil and rice-wine vinegar and season to taste, and blend again. Remove from the blender, mould into fish cakes and refrigerate for 10 minutes.

Heat olive oil in a hot pan, then fry the fish cakes on each side until golden. Remove and finish cooking in the oven for 5 minutes.

Crush ripe avocados with the juice of 1 lemon and chopped coriander. Season and serve with the warm fish cakes.