Provençals Salmon fish cakes are a quick and delicious lunch special at Kerrouet House.
Ingrédients
half a.kg. fresh salmon
1 clove of garlic very finely chopped
Thyme, tarragon, parsley and dill finely chopped
1 small Shallot onion
lemon juice
salt and pepper
Method
Clean the salmon filet and cut it into fine Julienne, mix all the ingredients in a bowl, make them into small “hamburgers” and fry them in clarified butter for a minute.
Serve with homemade sauce remoulade or sauce Tartar and perhaps also with celeriac and samphire as in the photo above.
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