Christmas lunch for twelve yesterday. One of the things I cooked was a whole salmon - baked with a pouch of jasmine tea leaves and sugar to give it a light smokiness. I had plenty left over, so decided to use some in these Thai-inspired salmon cakes. Salmon, fresh coconut flesh and coconut milk, chilli paste with holy basil, crispy prawn chilli, fish sauce, soy sauce and an egg. Shallow fried in peanut oil. Baby spinach & chicharron salad dressed with lime juice, sugar & fish sauce. On a base of kumera, caramelised eschallot & coriander salad.
SALMON, COCONUT & HOLY BASIL CAKES
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