For the remoulade sauce
Cucumber 1 piece (50g)
Capers 1 tbsp, drained
Mixed herbs 1 tbsp, finely chopped
Lemon juice 1-2 tbsp
Yogurt 100 g, natural
Mayonnaise 50 g
Crème fraîche 100 g
For the salmon cakes
Salmon 250 g, fillet
Parsley 2 tbsp, roughly chopped
Potato 400 g, cooked, floury
Semolina 2-3 tbsp,soft, wheat
Lemon zest a good pinch, grated
Oil for frying
Flour as necessary
For the remoulade sauce, peel the shallot and chop very finely.
Chop the cucumber, gherkin and capers.
Mix the yoghurt with the mayonnaise and crème fraîche and season with salt, white pepper and lemon juice.
Stir in the cucumber, gherkin, capers, shallot and herbs and chill.
Sprinkle the fish with a little lemon juice.
Peel the cooled potatoes and grate, but not too finely. Dry and chop the fish.
Quickly combine the potatoes, salt, pepper, nutmeg, parsley, lemon peel, salmon, semolina and eggs, adding a little flour if necessary.
Form into small cakes (using approximately a tablespoonful of the mixture for each), coat in breadcrumbs and fry in oil on both sides until golden brown.
Serve your salmon cake with the remoulade sauce.