Save
serves for
4
total time
0
HR
30
MIN
ingredients
Cucumber
1 piece (50g)
Gherkins
1
Capers
1 tbsp, drained
Aromatic herbs
1 tbsp, finely chopped
Salt
Lemon juice
1-2 tbsp
Pepper
white
Yogurt
100 g, natural
Mayonnaise
50 g
Crème fraîche
100 g
Shallots
1
Salmon
250 g, fillet
Salt
Lemon juice
Pepper
white
Parsley
2 tbsp, roughly chopped
Potatoes
400 g, cooked, floury
Eggs
2
Semolina
2-3 tbsp,soft, wheat
Nutmeg
Lemon zest
a good pinch, grated
Oil
for frying
All purpose flour
as necessary
Breadcrumbs
Preparation
- For the remoulade sauce, peel the shallot and chop very finely.
- Chop the cucumber, gherkin and capers.
- Mix the yoghurt with the mayonnaise and crème fraîche and season with salt, white pepper and lemon juice.
- Stir in the cucumber, gherkin, capers, shallot and herbs and chill.
- Sprinkle the fish with a little lemon juice.
- Peel the cooled potatoes and grate, but not too finely. Dry and chop the fish.
- Quickly combine the potatoes, salt, pepper, nutmeg, parsley, lemon peel, salmon, semolina and eggs, adding a little flour if necessary.
- Form into small cakes (using approximately a tablespoonful of the mixture for each), coat in breadcrumbs and fry in oil on both sides until golden brown.
- Serve your salmon cake with the remoulade sauce.
