Salmon Fish Finger Cakes with Aioli
INGREDIENTS:
400g floury potatoes, cooked and mashed
400g salmon, poached and flaked
2 scallions, finely chopped
2 tsp capers, finely chopped
1 tbsp fresh dill, finely chopped
juice and zest of ½ lemon
½ egg, beaten
2 tbsp plain flour, sifted
50g butter
For the aioli
2 free range eggs yolks
1 teaspoon Dijon mustard
100ml extra virgin olive oil
100ml vegetable oil
1 clove of garlic, crushed
½ lemon, juice and zest
1 tbsp fresh dill, finely chopped
Sea salt and freshly ground black pepper
METHOD:
1. Preheat the oven to 180oC / 350oF.
2. Place all the ingredients for the fish finger cakes except the butter in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Then divide the mixture into four balls, and shape into fish fingers. Place in the fridge and allow to set for 30 minutes.
3. Place a frying pan over a medium heat and melt the butter. Brown the fish fingers in the butter on both sides and then place in the pre-heated oven for 10 minutes.
4. To make the aioli, crack the egg yolks into a bowl, along with the teaspoon of Dijon mustard, and lightly whisk. Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The aioli will begin to get thick and creamy. Stir in the lemon juice and zest, chopped dill and crushed clove of garlic. Season with sea salt and freshly ground black pepper.
5. Place the cooked salmon fish fingers on four warmed plates with a spoon of the aioli and a wedge of lemon.
