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Salmon, lemon and parsley fishcakes with a soft boiled hen’s egg and celeriac remoulade

Salmon, Lemon and Parsley Fishcakes Recipe by The Kitchen at Restoration Yard

By Head Chef Colin Halliday Ingredients Makes 4-6 600g Scottish salmon fillet200g plain mashed potato (potato only!)Zest and juice of one lemon2 cloves of garlic – peeled and crushed2 tbsp of chopped plat leaf parsleyHandful of Panko breadcrumbs if requiredSea salt (I use Maldon) and freshly ground black pepper4 – 6 medium sized free range…

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