Hot-smoked salmon fishcakes with mango salsa Recipe

Hot-smoked salmon fishcakes with mango salsa Recipe

  • ½ mango peeled, stone removed and cut into cubes
  • ½ tbsp dried chilli flakes
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 lime, juice only
  • 3 tbsp fresh coriander, chopped
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 100g/3½oz hot-smoked salmon
  • 50g/1¾oz white breadcrumbs
  • 50g/1¾oz sweetcorn from a tin
  • 1 tsp fresh coriander, chopped
  • 1 tbsp chives, chopped
  • 1 lime, zest only
  • 1 free-range egg
  • salt and freshly ground black pepper
  1. To make the mango salsa, place all the salsa ingredients into a large bowl and mix well. Season, to taste, with salt and freshly ground black pepper and transfer to a small bowl, to serve.
  2. To make the fishcakes, heat the olive oil in a medium frying pan over a medium heat.
  3. Place all of the remaining fishcake ingredients into a food processor and blend together.
  4. Spoon three large rounds of hot-smoked salmon mixture into the pan and fry for two minutes on each side, until golden and cooked through.
  5. To serve, place the fish cakes on a warm plate with the bowl of salsa beside.
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