Salmon cakes with sweet corn cilantro sauce

4 servings

Ingredients

Quantity Ingredient
1½ pounds Russet potatoes; peeled and cut in 2
; inch pieces
1 pounds Fresh red salmon fillet or 12oz canned
; salmon
¼ teaspoon Salt
¼ pounds Smoked salmon fillet
1 tablespoon Capers
1 teaspoon White pepper
1 large Cucumber; preferably English,
; peeled, seeded and
; cut into 1 inch
; rounds
1 teaspoon Dried dill weed
1 teaspoon Ground cumin
4 Leaves curly kale; well washed and
; steamed for 4
; minutes
8 ounces Small white mushrooms; quartered
1 Lemon; juice of
1 pinch Black pepper
8 ounces Frozen green peas; , boiled for 1
; minute and cooled
1 large Lime; cut in wedges
1 11 ounces ca corn; drained or 2 cups
; cooked frozen
; kernels
12 larges Leaves fresh cilantro
4 tablespoons Strained yoghurt or 2tbsp non fat plain
; yoghurt

Directions

SWEET CORN CILANTRO SAUCE

In a a large pot, boil the potatoes for 20 minutes. Drain, return to the pot on very low heat and cover with a cloth towel to steam out any remaining moisture for 10 minutes. Transfer to a bowl, add salt and mash until smooth. Set aside.

Place the fresh salmon on a small plate, sprinkle on 1/4tsp of the salt and steam in a stack and steam for 6 minutes. Remove from the heat, peel off the skin, take out any bones and flake into a large bowl.

Remove the outer skin from the smoked salmon and break the meat into small flakes, removing any bones. Add to the fresh salmon with the potatoes, capers, remaining salt and white pepper and mix well. Shape the salmon into 4 cakes (or fill 8 small souffl‚ dishes if used as a first course) and put onto a steamer tray.

In a small bowl, mix the cucumber with the dill, cumin and remaining salt and turn out onto the same steamer tray.

Place the kale leaves on the upper deck steamer and cook everything for 4 minutes.

In a large skillet on medium heat, cook the mushrooms with the lemon juice for 5 minutes, tossing to coat with the juice. Sprinkle with black pepper and set aside. Re heat just before serving with the cucumber and peas.

The sauce: Puree the corn in a food processor until smooth. Add the cilantro and yoghurt and mix well.

To serve, on each dinner plate, place 1 kale leaf and spread with the corn sauce. Top with a salmon cake surrounded by the cucumber, mushrooms and peas and garnished with a small lime wedge on the side. Sprinkle paprika over the top of the salmon cake.

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