SERVES 4
PER SERVING
506 CALORIES
19.6G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
450g sweet potatoes, peeled
400g fresh salmon fillet
1 lime, sliced
4 baby leeks, finely sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon grainy mustard
50g fresh granary breadcrumbs
salt and freshly ground black pepper
for the sauce
300ml semi-skimmed milk
1–2 teaspoons vegetable stock powder
4 teaspoons cornflour
2 teaspoons basil paste
2 teaspoons mild Dijon mustard
1 Boil the potatoes in a large pan of water until soft. Drain and mash well and transfer to a large mixing bowl.
2 Place the salmon and lime in a saucepan. Cover with water and poach gently for 10 minutes until cooked through. Drain and allow to cool.
3 Heat a non-stick frying pan, and dry-fry the leeks for 3–4 minutes until soft. Add to the potatoes and season with salt and black pepper. Mix in the herbs and the mustard.
4 Carefully flake the salmon into the potato mixture, removing any skin and bones. Mix the ingredients together, taking care not to break down the salmon.
5 Divide the mixture into 8 and shape into fishcakes with a palette knife. Spread out the granary breadcrumbs on a plate. Press the fishcakes into the breadcrumbs, coating all sides.
6 To make the sauce, heat the milk and stock powder in a small saucepan. Slake the cornflour with a little cold milk and whisk into the hot milk. Add the basil paste and mustard and simmer gently for 5 minutes stirring continuously.
7 Heat a non-stick frying pan, and dry-fry the fishcakes for 8–10 minutes on each side. Transfer to a serving plate and spoon the sauce over. Serve hot with salad.
TIP Drain the potatoes well, as sweet potatoes retain more water than ordinary ones
WINE CHOICE
Chablis is a classic combination with salmon but any good, dry white would suit