Tea-smoked salmon and coconut fishcakes with lemon hollandaise recipe | delicious. magazine

Name: Tea-smoked salmon and coconut fishcakes with lemon hollandaise recipe | delicious. magazine
Ingredients: 50g soft brown or demerara sugar; 20g sea salt; 50ml sesame oil; 400g salmon fillet; 150g white rice (any sort will do); 50g loose tea leaves; 600g floury potatoes, peeled and cut into large chunks; 50g melted butter, plus extra for frying; 150g powdered coconut or 100g desiccated coconut; 5 spring onions, thinly sliced; 1 bunch fresh coriander leaves, chopped; Grated zest of 1 lemon, plus wedges to serve; Polenta and desiccated coconut for coating (approx 50g polenta and 3 tbsp coconut); 1 tbsp olive oil; For the lemon hollandaise; 1 large free-range egg, plus 3 yolks; 4 tbsp lemon juice; 250g unsalted butter

www.deliciousmagazine.co.uk

This fishcake recipe isn't complicated and the flavour combination is worth the time spent. Serve for brunch, lunch or at a dinner party.

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Ingredients

50g soft brown or demerara sugar
20g sea salt
50ml sesame oil
400g salmon fillet
150g white rice (any sort will do)
50g loose tea leaves
600g floury potatoes, peeled and cut into large chunks
50g melted butter, plus extra for frying
150g powdered coconut or 100g desiccated coconut
5 spring onions, thinly sliced
1 bunch fresh coriander leaves, chopped
Grated zest of 1 lemon, plus wedges to serve
Polenta and desiccated coconut for coating (approx 50g polenta and 3 tbsp coconut)
1 tbsp olive oil
For the lemon hollandaise
1 large free-range egg, plus 3 yolks
4 tbsp lemon juice
250g unsalted butter