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Ironclad Salmon Fishcakes with Garlic Aioli

ironclad salmon fishcakes with garlic aioli

 

Ingredients:

1kg salmon fillet

1 ½ large red onion, finely chopped

½ C roughly chopped Italian parsley

½ C roughly chopped fresh basil

½ C pitted black olives, coarsely chopped

5 T horse radish

2 lemons, zested

2 t salt flakes

Olive oil

Hard boiled eggs, chopped, to serve

Salmon caviar

Basil leaves, to serve

Garlic Aioli

1 bulb roasted garlic, mushed

1 c good quality mayonnaise

3 T lemon juice

3 T olive oil left over from olives

 

Method:

  1. Remove the skin and bones from the salmon. Cut 400g of the fish into 1cm cubes. Cut 300g with a sharp knife to a fine dice. Mince 300g in a blender till slushy.
  2. Place the salmon, onion, parsley, basil, olives, horse radish, lemon zest and salt in a bowl. Mix well and refrigerate for one hour. 
  3. Mix all aioli ingredients together and pop in the fridge until ready to serve.
  4. Divide the salmon mix into eight, and form into round fish cakes. Heat your Legacy pan on a medium heat (either stovetop or barbeque) and drizzle in 2 T olive oil. Fry a couple of minutes on each side.
  5. To finish, drizzle each fish cake with aioli, sprinkle chopped up hard boiled eggs on top, followed by big dollops of salmon caviar, a grind of fresh black pepper and a scattering of basil leaves.

 

Serves 4.

Recipe created by The Ironclad Pan Co.

 

To order salmon for this recipe, click here!