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www.janbilton.co.nz

Salmon Cakes with a Walnut Coating

Coating: 1/4 cup each: finely chopped walnuts, Japanese-style panko breadcrumbs or fresh breadcrumbs

Salmon Cakes: 200g hot smoked salmon
2 tablespoons finely chopped walnuts
1 small egg, beaten
1/2 cup finely diced red or green pepper (capsicum)
2 tablespoons each: sweet chilli sauce, mayonnaise
2 tablespoons finely chopped chives
salt and freshly ground black pepper to taste

2 tablespoons canola oil for frying

Combine the walnuts and breadcrumbs in a shallow dish.

Chop the salmon finely and combine with the other ingredients — except the oil. Form into 4 cakes.

Roll in the walnut/breadcrumb mixture to coat well. Chill for at least 30 minutes to set the coating.

Heat the oil in a non-stick frying pan. Sauté the cakes both sides over medium heat for about 3 minutes each side or until golden and hot.

Great served with lemon wedges and either sweet chilli sauce or tartare sauce. Serves 2.