1. Place salmon fillets in a metal colander over a pan of simmering water. Cover and steam for 5 mins.
2. Peel the 4 potatoes, cut each into about 8 pieces and boil until soft. Mash and leave to cool. Remove any skin from the salmon, flake and mix with the potatoes, one lightly whisked egg, lemon zest and some salt and pepper. Roll the mixture into 8 fishcakes.
3. Drizzle olive oil on both sides of the fish cakes and cook on a baking tray in preheated oven for 15 mins at 200, fan 180 gas 6 or until crispy on the outside and heated through.
4. To prepare the salad, quarter the heart of the lettuce and set aside. Chop all the remaining washed salad ingredients, including the outer lettuce leaves. Make a well in the middle and squeeze the lemon juice in. Add a dash of olive oil, a spoonful of dijon mustard and salt and pepper, then mix through the salad. Serve the fish cakes with the salad and quartered lettuce heart
2. Peel the 4 potatoes, cut each into about 8 pieces and boil until soft. Mash and leave to cool. Remove any skin from the salmon, flake and mix with the potatoes, one lightly whisked egg, lemon zest and some salt and pepper. Roll the mixture into 8 fishcakes.
3. Drizzle olive oil on both sides of the fish cakes and cook on a baking tray in preheated oven for 15 mins at 200, fan 180 gas 6 or until crispy on the outside and heated through.
4. To prepare the salad, quarter the heart of the lettuce and set aside. Chop all the remaining washed salad ingredients, including the outer lettuce leaves. Make a well in the middle and squeeze the lemon juice in. Add a dash of olive oil, a spoonful of dijon mustard and salt and pepper, then mix through the salad. Serve the fish cakes with the salad and quartered lettuce heart
YUMMMM.... Ha! LOL, IAD.
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