SMOKED HADDOCK AND SALMON HERBY RICE CAKES WITH BEETROOT AND CARROT SALAD
Winning recipe 2017 Portsoy Boat Festival, Wally Green annual cook-off food demonstration tent. Winner – Tim Comber of Flavour Magic.
Cook rice in boiling salted water till tender. Drain well. Mix with flaked cooked smoked haddock and flakes of hot roast salmon. Stir in finely chopped dill and parsley to flavour and colour and season with Flavour Magic fish seasoning. Shape into large flat cakes and fry slowly in hot ola lemon rapeseed oil till crisp, turn and cook the other side. Finely grate raw beetroot and carrot and mix with chopped spring onion and chopped fresh mint. Drizzle with Lettys’s lime and ginger vinegar.