Summer lunch

With this glorious weather outside I decided to matched my weekend menu with the summer theme. Light and refreshing, with vibrant colours and textures these lemon and dill fish cakes made a perfect lunch to enjoy in the garden. With minimal prep time and cannot-be-any-simpler salad I am sure to give it another go in no time!

lemon & dill fish cakes  (9 cakes)
100 g smoked salmon
300g mashed potato
half lemon (juice and zest)
2-3 tbs of chopped dill
1 tbs of mustard
red chilli
egg, flour, breadcrumbs
olive oil

Summer salad – 2 servings
green leaves (I used baby leaves)
1/2 orange

2 tbs balsamic vinegar
1 tbs olive oil
2 tbs freshly squeezed orange juice

How to make it
1. Flake salmon and use a blender to make a smooth paste
2. Add mash potatoes, chopped dill, mustard, lemon juice and finely grated zest and chopped chilli and mix well
3. Warm up frying pan, add some olive oil. Sprinkle the cakes with some flour, dip in egg and then breadcrumbs
4. Fry 6-8 minutes on each side until golden brown

5. Cut orange into pieces, mix with leaves in a bowl
6. Mix vinegar, olive oil and orange juice in a separate dish. Dress the salad right before serving

I have also been practising with my camera over this weekend to achieve more appetising photos so I promise you will not see any more shots taken with a flash here! Manual mode here I come!!

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