Low FODMAP Salmon Fish Cakes with Horseradish Cream
Low FODMAP Salmon Fish Cakes with Horseradish Cream from Irish author Clodagh McKenna are easy to make - you can even freeze them! Great lunch or dinner.
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Cooking tools:
- Oven
- Skillet
- Baking sheet
- Mixing bowl
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Plate
- Potato masher
- Grater
- Stove
- Saucepan
- Fork
- Citrus press
Ingredients
- 14 ounces (400 g) Russet potatoes, (boiled and mashed)
- 14 ounces (400 g) skinless salmon fillet, (poached and flaked)
- 2 scallions, (green parts only, finely chopped)
- 2 teaspoons capers
- 1 tablespoon finely chopped dill
- Grated zest and juice of ½ lemon
- 3 tablespoons butter
- Sea salt
- freshly ground black pepper
- ½ cup (120 g) lactose-free sour cream
- 1 tablespoon prepared horseradish
- 2 teaspoons finely chopped flat-leaf parsley
- 1 lemon, (cut into wedges, plus a bunch of watercress (optional), to serve)
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