Salmon And Leek Cakes Recipes

BAKED SALMON WITH SPINACH AND LEEKS

Steps:

• Preheat the oven to 200°C.
• Gently boil or steam the leeks for 5 minutes to soften.
• Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
• Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
• Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
• Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
• To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.

SALMON AND LEEK CAKES

Steps:

• Preheat the oven to 200°C Boil the potatoes in salted water until tender, drain and mash with the mustard, mayonnaise and tomato sauce.
• Place the salmon in an oven dish lined with baking paper and bake for 6 minutes (it should not be fully cooked). Remove from the oven, cool a little then remove the skin and cut or flake the flesh into 2cm cubes.
• Sauté the leek in the butter with a lid on until cooked but not brown. Gently combine in a large bowl with the mashed potatoes and salmon. Season with salt and pepper.
• Make neat cakes by packing the mixture into an 8cm x 3cm biscuit cutter sitting on a sponge roll tin lined with baking paper. Put the tray in the freezer for up to 1 hour so the cakes are easier to handle.
• Turn the oven to 200°C fan bake. Dip the cakes in flour, then egg, then coat in the crumb mixture. Brown the cakes quickly in batches in about 0.5cm light flavourless oil. Transfer the cakes to the oven and finish them off for up to 6 minutes, depending on how cold they were. The salmon should still be slightly underdone.
• Make a small pile of mesclun on each plate, top with a salmon cake and serve the sour cream on the side.