400g cooked salmon
1 cup mashed potato or kumara
1 spring onion, finely chopped
1 Tbs parsley, chopped
Zest of one lemon, finely grated
2 tsp grain mustard
Salt and freshly ground black pepper
2 eggs, beaten
2 Tbs milk
1 1/2 cups fresh breadcrumbs
Light olive oil or rice bran to fry
Micro greens to serve
4 cloves garlic
1 tsp salt
1 Tbs fresh dill
Finely grated zest and juice of two limes
3 egg yolks
1 2/3 cups light olive oil, approximately
1 To make the salmon cake mix; combine in a large bowl - the salmon, kumara or potato, onion, parsley, lemon zest, mustard and seasoning.
2 With wet hands, form the cakes into the required size.
3 Beat the eggs with the milk then dip the cakes a few at a time, making sure to coat them well.
4 Coat with breadcrumbs. Heat a large pan and lightly fry each cake until golden on both sides. Preheat the oven to 80C to keep warm if needed.
5 To make the aioli; put the garlic, salt, dill and lime zest into a mortar and pestle or into the bowl of a food processor then puree.
6 Add the egg yolks one at a time, then drizzle in the oil until a thick paste is created. Add the lime juice and stir. A little boiling water can be added if you prefer a thinner aioli.
7 Serve the salmon cakes with the lime and dill aioli, a scattering of micro greens and a drizzle of olive oil.