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    Salmon & asparagus cakes with cucumber

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    Salmon & asparagus cakes with cucumber

    • Total time: 30 minutes 30 minutes

    Serves: 2


    250g baby new potatoes, halved
    100g pack asparagus tips
    170g pack Waitrose Poached Scottish Salmon Fillets With Lemon And Herb, skinned and flaked
    1 tsp wholegrain mustard
    ½ cucumber, deseeded and sliced
    1 tbsp balsamic vinegar
    1 tbsp oil
    1 tbsp chopped dill


    1. Cook the potatoes in some boiling water for 12 minutes, adding the asparagus for a further 2 minutes. Drain and cool under cold water.

    2. Roughly mash the potatoes and thinly slice the asparagus. Stir in the flaked salmon, mustard and seasoning. Divide into 4 cakes and place in the fridge for 5-10 minutes.

    3. Mix together the cucumber and vinegar. Heat the oil in a frying pan and fry the cakes for 3 minutes each side until golden. Serve with the cucumber salad and sprinkle with the dill. 

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    Gluten free

    Rich in omega 3 


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