SALMON & DILL CAKES WITH AIOLL

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SALMON & DILL CAKES WITH AIOLL

SALMON & DILL CAKES WITH AIOLL

 
In a big bowl, mix the salmon, potato, dill, spring onions and lemon rind, mixing lightly with a fork. Sprinkle with the cornflour, salt and pepper, then stir in the beaten egg. With floured hands, form into eight patties about two cm/3/4 inches thick. Put on a plate lined with greaseproof paper and chill in the fridge for at least three hours.
Preheat the barbecue. To make the aioli, place the garlic in a mortar with the sea salt and crush with a pestle to make a smooth paste. Transfer to a large bowl. Beat in the egg yolks. Add the oil, a few drops of oil at a time, continually whisking, until the mixture is thick and smooth. Beat in the lemon juice. Transfer to a serving dish, cover with clingfilm and set apart.
Grease a grill rack and a hinged wire grill basket. Brush the patties with oil on both sides and arrange in the basket. Cook over medium-hot coals, covered, for 8 minutes, until golden. Tul and cook the other side, covered, for minutes, until golden.
Serve with the aioli, garnished with dill sprigs.

SERVES 8

300 g/101/2 oz cooked salmon,
flaked
300 g/101/2 oz mashed potato
8 tbsp fresh chopped dill,
plus extra sprigs to garnish
6 spring onions, some green part
included, finely chopped
1 tbsp coarsely grated lemon rind
1 tbsp cornflour
1 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
flour, for dusting
oil, for greasing

aioli

3 large garlic cloves, peeled
1 tsp sea salt
2 egg yolks, at room temperature
250 ml/9 fl oz extra virgin olive oi
2 tbsp lemon juice