- 2 shallots, finely chopped
- 450gr salmon, filleted and skinned
- 1 tbsp Kerrygold butter
- 150ml dry white wine
- 1 tbsp chopped parsley
- mashed potatoes, no cream and no butter in the mash
- 2 tbsp plain flour
- 2 eggs
- 100gr of soft white breadcrumbs
Pre-heat oven to 200°C/400°F/ gas 6.
Butter and season a tray sprinkle with the shallots sit the salmon on top drizzle with white wine season with salt and pepper.
Cover with foil and bake in the oven for 8 to 10 minutes – the salmon should be firm to touch but still pink in the middle.
Sit the salmon in a colander over a pan to collect all the juices.
When all the juices have drained place in a small pot and reduce on a stove until a nice syrup consistency.
Break up the salmon into flakes add the syrup chopped parsley then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.
To Breadcrumb: Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.
To Cook: Deep fry at 180°C/ 350°F for 4 to 5 minutes, drain well.
Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce!
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