Smoked salmon fishcake with roasted baby vegetables – serves four.A delicious recipe from Loch Fyne restaurants

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Ingredients:

  • Roasted baby vegetables (see below)
  • 100g smoked salmon
  • 150g fresh salmon
  • 13ml white wine
  • Juice from ¼ lemon
  • One clove garlic
  • Eggwash (one egg and a splash of milk whisked together)
  • 40g plain flour
  • 20g spring onion
  • 5g dill
  • 90g breadcrumbs
  • 250g potato, mashed
  • 25g unsalted butter
  • 75g celery (about 2 sticks)
  • 25g leek (about half a leek)
  • ¼ average sized onion
  • 4 tablespoons olive oil

For the roasted baby vegetables:

  • 120g baby courgettes
  • 120g baby aubergines
  • 100g baby red peppers
  • 60g baby leeks
  • Tablespoon oil
  • Salt
  • Pepper
  • Marinade

Method for the roasted veg:

  1. Top and tail the baby leeks
  2. Cut the peppers in half and remove the seeds, and cut the aubergines and the courgettes in half lengthways
  3. Lightly oil and season the vegetables, and heat a griddle pan
  4. Grill the vegetables flesh side down until you have achieved bar marks. Turn over and repeat on the other side
  5. Place on a tray, drizzle over half of the marinade then put to one side

For the marinade:

  • One small red chilli
  • 3 cloves garlic
  • 65 ml olive oil
  • 65g tomato ketchup
  • 25g spring onion
  • 60ml lime cordial
  • Handful of basil, roughly chopped

Method for the marinade:

1. Remove the seeds from the chilli and very finely chop. Puree the garlic and finely slice the spring onion

2. Mix all ingredients together with the roughly chopped basil

Method

  1. Pre-prepare the mashed potato, baby vegetables, and the marinade and place to one side
  2. Make sure the salmon is filleted and all bones removed
  3. Cut the fresh salmon into 50g pieces and steam in a pan with the white wine, lemon juice, sea salt and black pepper for five minutes then place to one side – the salmon should still be pink inside
  4. Finely chop the garlic and cut the onions and leeks into a half inch dice
  5. Melt half the butter in a pan and quickly sweat off the onions and garlic until soft. Add the remaining vegetables and cook for one minute
  6. Pour the salmon cooking liquor over the vegetables and reduce by two thirds, then remove from the heat
  7. Mix the plain mashed potato together with hot vegetables then gently fold in the salmon
  8. When the mix has cooled, finish with smoked salmon cut into thin strips and also add the chopped spring onion and dill. Check seasoning and add salt and pepper as required
  9. Shape into 4 fish cakes and lightly dust with flour, then brush with eggwash and finish with breadcrumbs
  10. Heat the oven to 180 degrees
  11. Melt the remaining butter in a frying pan, and pan fry the fishcakes for two minutes either side until golden brown, then finish off in the oven for a further eight minutes
  12. Reheat the vegetables under the grill
  13. Split the veg between five plates and place a fishcake on top, finishing with the rest of the marinade
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