Ingredients

Method

• 400 g lightly smoked salmon
• 2 medium onions, chopped
• 2 medium potatoes
• 3 cloves garlic, chopped
• 1 medium chilli, chopped
• 50 g coriander, chopped
• 1 lemon
• 1/2 bread loaf
• 100 g Tandoori spice
• 100 ml clarified butter
• 4 beetroots
• 150 ml yoghurt
• 100 ml cooking oil
• 50 g curry powder
• 1 egg
• 100 g cake flour
• pinch of cumin (ground)

Method

Ingredients

Fishcakes
Remove skin from lightly smoked salmon trout and fry in a pan on medium heat for 1min on each side. Flake the salmon with your hands.
Sauté chopped onion, garlic and chilli in a pan and add to flaked salmon. Add the juice of a lemon and the coriander to salmon mix.
Boil potatoes till soft and mash. Mix mash and salmon and season. Mould the mix in circular moulds.
Tandoori crust
Cook off tandoori spice in a pan with onions, garlic for 1min. Blend bread and add to cooked spice. Add clarified butter and season.
Curry oil
Cook off curry powder and onion in a pan, add oil and allow to simmer for 5min.
Beetroot raita
Roast beetroot in an oven tray covered with tin foil until soft. Peel beetroot and add yoghurt, cumin and seasoning.
Mix egg and dip molded salmon cake into flour, egg, then roll in tandoori crumbs. Fry in clarified butter until golden brown on both sides and heat in oven for 2min at 180ºC.
Arrange and serve.
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