Yield: 1 servings
|1||Part mash potato|
|Flour; egg and white|
|; breadcrumbs to|
FOR THE CHIVE MAYONNAISE
Poach the salmon on the bone, drain well. Discard the bone, skin etc. Mix with the mashed potato, lemon juice, salt, pepper and chopped parsley. Add lighty sweated shallots and spring onion. Chill.
Shape 85g (3oz) portions. Flour, egg and coat with soft white breadcrumbs.
Brown in a fat fryer and finish in the oven. Serve with salad and chive mayonnaise. One as a starter, 2 as a maincourse.
For the chive mayonnaise: Mix together all the ingredients and serve chilled.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.