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Couscous Salmon Cakes with Apple Salad

Couscous salmon cakes with apple salad


¼ C couscous

1/3 C boiling water

400g salmon mince or boneless pieces

1 C baby spinach leaves, chopped

2 T fresh dill, chopped

2 t lemon zest, finely grated

1 T wholegrain mustard

1 t salt

1 T olive oil

½ C plain unsweetened yoghurt

1 T mint leaves, chopped

1 green apple, thinly sliced

2 C watercress or baby salad greens



  1. Place the couscous and boiling water in a heatproof bowl and cover with plastic wrap. Set aside for 5 minutes or until all the water has absorbed. Using a fork, fluff up the grains.
  2. If you have salmon pieces, place these in a food processor and process until finely chopped. Continue with the recipe if you have salmon mince.
  3. Place the salmon, spinach, half the dill, the lemon rind, mustard, salt and couscous in a bowl and stir to combine. Shape ¼ cup of the mixture into a patty and repeat with remaining mixture to make 8 patties. Heat the oil in a large frying pan over medium heat and cook the patties, in batches, for 2 minutes each side.
  4. Place the yoghurt, mint and remaining dill in a small bowl, season and whisk to combine. Place the apple and watercress in a separate small bowl, add the dressing and toss to combine. Serve the salmon cakes with the apple salad.


Serves 4

Recipe adapted from donnahay.com.au.