Method
1. Boil the potatoes for 10-12 minutes until tender. Drain and rinse under cold water. Once cold, drain again and return to the pan. Season with salt and mash.
Meanwhile, put the salmon fillets, skin side down into a non-stick frying pan.
Meanwhile, put the salmon fillets, skin side down into a non-stick frying pan.
2. Pour over enough just boiled water to cover by half. Pop the lid on and simmer over a low heat for 5-6 minutes until cooked through. Remove with a slotted spoon and transfer to a mixing bowl. Lightly mash with a fork.
3. Add the potatoes, harissa, coriander, preserved lemon, spring onions and egg to the bowl with the fish. Season with salt and mix together really well. Shape into 4 fish cakes. Place onto an oiled plate and pop them into the fridge to firm up for 15 minutes.
4. Tip the semolina into a shallow dish. One at a time, dust the fish cakes all over so they get completely covered in the semolina.
Heat the oil in a non-stick frying pan over a medium heat and add the fishcakes. 5. Fry for 4-5 minutes each side until golden on the outside and warm in the middle. Serve immediately with mayonnaise.
3. Add the potatoes, harissa, coriander, preserved lemon, spring onions and egg to the bowl with the fish. Season with salt and mix together really well. Shape into 4 fish cakes. Place onto an oiled plate and pop them into the fridge to firm up for 15 minutes.
4. Tip the semolina into a shallow dish. One at a time, dust the fish cakes all over so they get completely covered in the semolina.
Heat the oil in a non-stick frying pan over a medium heat and add the fishcakes. 5. Fry for 4-5 minutes each side until golden on the outside and warm in the middle. Serve immediately with mayonnaise.
Ingredients
Serves 2
200g new potatoes
2 salmon fillets, skin on (270g total)
1 tbsp harissa
A handful of finely chopped coriander leaves and stalks
1/2 preserved lemon, deseeded and finely chopped
2 spring onions, finely chopped
1 egg yolk
1 tbsp semolina
1 tbsp olive oil
Mayonnaise to serve
Sea salt
