Wakame, salmon and dill fishcakes

Atlantic Kitchen, wakame, salmon and dill fishcakes

Ingredients

  • 20g (1/2 pack) Atlantic Kitchen Wakame
  • 2 salmon fillets
  • 4 Maris piper potatoes
  • 1 handful of dill - roughly chopped
  • 1 handful of parsley - roughly chopped
  • Squeeze of lemon
  • 1 handful of cherry tomatoes - halved
  • 1 clove of garlic
  • Olive oil
  • 1 bag baby kale leaves (or any salad leaf you fancy)
  • 6 eggs - poached or soft boiled
  • Plain flour

Method

First preheat your oven to 160 degrees, get your potatoes in the oven and bake them for about an hour. Take the halved cherry tomatoes, sprinkle with a finely chopped garlic clove, salt and pepper and olive oil, place in the oven once the potatoes have been in for 45 minutes.

Create a parcel for the salmon in tin foil, add a knob of butter, salt & pepper and a wedge of lemon, bake for 20 minutes.

Rehydrate the Wakami in a bowl with boiling water, it should only need about 5 minutes, once softened, hold about a handful of back for the salad and chop the rest roughly.

Scrape the flesh from the potato skins and flake the salmon into a bowl with a squeeze of lemon, and the chopped dill, parsley and wakami, shape into little cakes and flour.

Heat vegetable oil in a frying pan and fry on each side until golden brown.

Bring a pan of water to a rolling boil and poach or soft boil your eggs, the runny yolk will act as a sauce and compliments the seaweed perfectly.

Mix the salad leaves with the remaining wakami and tomatoes, dress with a little olive oil, white wine vinegar and lemon juice.