Fishcakes and relish

Serves 4

 

600 g minced salmon fillet

3 egg whites

2 tsp. salt

1 tbsp. chopped ramson

100 ml chopped fresh dill

100 ml chopped fresh parsley

2 tbsp. grated fresh horseradish

 

400 ml breadcrumbs, to roll the fishcakes in before frying

3 tbsp. butter

 

Combine minced salmon, egg whites and salt in a bowl until the mixture is nice and firm.

Add the remaining ingredients and combine well.

Wet your hands with cold water and form your fishcakes. Roll them in breadcrumbs and then fry them in butter in a frying pan on medium heat.

Serve with boiled potatoes and relish.

 

Cucumber relish

 

1 cucumber

2 carrots

2 white onions

3 tbsp. chopped fresh ginger

1 red chilli

500 g lingonberries, frozen or fresh

100 ml apple cider vinegar

100 ml sugar

1-2 tbsp. Dijon mustard

½ tsp. salt

 

Remove the center from the cucumber. Peel the carrots and the onions. Mince everything in a food processor or chop it very fine. Put the vegetables in a pot and add ginger, chopped chilli, lingonberries, apple cider vinegar and sugar. Cook for 10 minutes and then add the Dijon mustard and salt to taste.

Store in a jar in the fridge.