5. Salmon cakes
You will need:
1 canned salmon (drained, flaked, and skinless)
2lbs peeled potatoes
2 cups bread crumbs
1 cup plain flour
1 cup vegetable oil
One egg
½ onion (diced)
½ cup milk
How to prepare:
Boil the potatoes in a saucepan until they are tender.
Mash the boiled potatoes. Add the salmon and onion.
Make palm-sized patties.
In a bowl, whisk egg and milk. Simultaneously, pour breadcrumbs on a plate.
First, coat each patty in egg and milk mixture. Place these patties in breadcrumbs, one at a time, and coat them.
Heat the oil and fry in a frying pan until the patties turn golden brown on both sides.
6. Salmon pie
You will need:
1lb salmon fillets, deboned, skins removed, cut into pieces
1.7oz of butter
1 cup chicken stock
½ cup frozen peas
¼ cup fresh cream
Two celery sticks (washed and sliced)
One egg
One puff pastry sheet (just thawed)
One leek (washed and sliced)
2 tbsp plain flour
2 tbsp cheddar cheese (grated or minced)
1 tsp dried tarragon
1 tsp lemon rind
Salt, to taste
Pepper, to taste
How to prepare:
Preheat the oven to 428°F (220°C).
In a pan, melt butter and fry celery and leek until they soften.
Add plain flour to the celery and leek. Fry them until the raw smell goes off.
Pour the stock, frozen peas, cream, dried tarragon, lemon rind, cheddar, salt, and pepper.
Cook till the mixture thickens a bit. Then, pour it into a pie dish.
Cut a circle from the puff pastry sheet about the size of the pie dish. Use it as a cover over the pie dish. Seal the edges firmly.
Whisk the egg and use it to brush over the puff pastry sheet.
Bake the pie for 30 minutes. Let it cool for five minutes before serving.