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Salmon & asparagus cakes with cucumber
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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.
Rich in omega 3
Typical values per serving:
This recipe was first published in June 2017.