Salmon Cakes with Chimichurri

Name: Salmon Cakes with Chimichurri
Ingredients: ½ red chile, seeded; 1 tablespoon olive oil; Juice of 1 lemon; ½ shallot, finely diced; ¼-inch (3 cm) piece of ginger, peeled and coarsely chopped; 1 shallot, halved; 2 teaspoons dried oregano; 1 garlic clove; 2 tablespoons red wine vinegar; Juice of 2 lemons; 1 bunch of cilantro; 1 bunch of mint, leaves only; 2 tablespoons olive oil; ½ pound (250 g) floury potatoes, peeled and halved; 2 scallions, white and light green parts, thinly sliced; Handful of arugula, coarsely chopped; ½ bunch of chives, finely chopped; 1 teaspoon cayenne pepper; Salt and pepper, to taste; Salt and pepper, to taste; 1 egg, beaten; One 6-ounce (170 g) tin of salmon, drained; Sunflower oil, for frying; Flour, for dusting; ½ lime; 1 avocado, stoned and flesh removed

Preparation info

Serves
2
as an appetizer

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Salmon Cakes

½ pound (250 g) floury potatoes, peeled and halved
2 scallions, white and light green

Fish course
Starter
Pescatarian

Method

To make the salmon cakes: Boil the potatoes in plenty of salted water until done, approximately 15 minutes. Drain and leave to cool. Roughly mash them before mixing in the scallion, arugula, chives, and cayenne pepper. Season with salt and pepper. Lastly, add the egg and the salmon, and mash with a fork until everything comes together in a coarse mixture.