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Categories:
onion chives lemon egg breadcrumbs oil garlic mayonnaise yogurt tomatoes cucumber mixed salad avocado ciabatta rolls
Viewed: 58 - Published at: 9 years agoIngredients
- 500 g salmon fillet, skin removed
- 1 None onion, finely chopped
- 1/4 bunch chives, snipped into tiny rings
- 1 None organic lemon
- 1 medium egg
- 3-4 tbsp breadcrumbs
- 2 tbsp oil
- 2 cloves garlic, peeled and diced
- 150 g mayonnaise
- 50 g plain yogurt
- 2 None tomatoes, cut into slices
- 100 g cucumber, cut into slices
- 100 g mixed salad
- 1 ripe avocado
- 4 None ciabatta rolls
Method
- For the salmon cakes, puree the fish, egg, onion, breadcrumbs, and 1/2 of the lemon juice in a blender. Mix with the chives and season to taste. Form 4 elongated, flat patties. Heat the oil in a frying pan and cook the salmon patties over medium heat for 4-5 mins each side.
- For the aioli, mix the mayonnaise, yogurt, garlic, remaining lemon juice and zest, and season.
- To serve, coat the bottom 1/2 of the ciabatta rolls with aioli and top with greens. Add the cucumber and tomato slices. Add the patties with avocado slices fanned out on top. Cover with the top 1/2 of the ciabatta.
