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meat and fish | easy salmon croquettes(with simple crushed raspberry coulis)

Makes 8 salmon cakes (enough for 4 portions if served with vegetables and/or salad or two portions if you're hungry and only serving with a simple salad)

These are absolutely delicious and very healthy - and are much easier to make than they may sound. The raspberry coulis is perfect with the salmon and it's ideal for entertaining - as everything can be made in advance and the raspberry coulis looks striking when drizzled over the salmon cakes. If you didn't want to make the raspberry coulis, you could just serve the salmon cakes with avocado mayonnaise, chive mayonnaise, Scarlett's secret sauce or just plain mayonnaise - and they would still be delicious.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

For the salmon cakes:

For the crushed raspberry coulis:

Method...

  1. Heat the oven to 160°C
  2. Boil the potatoes, mash, season with salt, pepper and lemon juice to taste, add the chives and leave to cool a little. This will stop you juggling the patties from hand to hand like a hot brick!
  3. Add the salmon and chives to the mashed potato and stir well. If you are using a smoked salmon fillet, it has already been cooked so you can just flake it in. If you are using a raw plain salmon fillet, cut it into 1-1 ½ cm type cubes and roughly shred the smoked salmon slices into the mixture.
  4. Divide into 8 portions and make into patties or croquette shapes.
  5. Seal them in a little hot oil in a non-stick pan for a few minutes on each side until they are golden, then put them on a baking tray in the oven for 15-20 minutes.
  6. Whilst those are cooking, rinse the raspberries and put into a saucepan over a low heat. As they begin to heat, gently squash them with the back of a spoon and they'll disintegrate.
  7. Add the vinegar, lime juice and sugar. Stir well and heat through.
  8. Strain the liquid into a bowl - I just use the small metal colander which I usually use for sifting flour. Then put the liquid back in the pan and simmer until it thickens - the consistency is syrupy, otherwise the liquid will slosh around the plate.
  9. If you've been super speedy in making it, you can always turn off the heat and reheat gently when the salmon cakes are ready. If it simmers too much it will start to weld itself to the pan! If it does this, add a little water and see if you can rescue it.
  10. When salmon cakes are ready, arrange on a plate and just drizzle with the raspberry coulis.

Maybe serve with...

This is a gorgeous dish to serve with a large lemon and chive dressed salad such as rocket and/or spinach (mostly to use up any chives and lemon!) and the avocado mayonnaise. It's also gorgeous served with tender stem broccoli, green beans, asparagus or any other green vegetables.

For those able to eat dairy/eggs ...

You may prefer to simply use a spoonful of mayonnaise if you didn't want to use the coulis. Or make (or buy) a usual hollandaise sauce. And you could also add a knob of butter or a dash of cream to the salmon cake mixture. But you may need more lemon to balance it out.

For those able to eat wheat...

Serve with thinly sliced brown bread.

If you have potatoes left, see the potato wedges, the mashed potato and the rosemary roast potatoes.If you have salmon leftover, see the marvelous multi-purpose salmon and fish drizzled with warm tomato vinaigrette, quick chic salmon and mango pepper boats. If you have chives leftover, see the mushroom and sherry soup, the mushroom and herb provençal and mushroom pate.


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