It is not the season to make Tomato Chilli Jam so look out for versions at fresh food markets or speciality food stores. The version we make is available at Moore Wilson Fresh.

INGREDIENTS

METHOD

· Place a heavy-based frying pan over a medium heat, add butter and melt. Add shallots and red onion and cook till soft and transparent. Transfer to a mixing bowl.

· Add Mashed Potato, flaked salmon, egg, parsley, lemon juice, zest, Tabasco with salt and pepper to taste. Gently mix together aiming to keep the salmon flakes intact. Refrigerate till firm.

· Form mixture into 6 large balls and flatten to a disk shape. Place eggs and milk in a bowl with salt and pepper to taste and combine. In a separate bowl combine Parmesan and breadcrumbs.

· Place flour into a bowl and dip each salmon disk into flour, then dip into egg mixture and then roll each disk in Parmesan crumbs. Reshape to neaten into a flat disk-shape approximately 9cm in diameter and 2cm high. Chill in refrigerator for 3-4 hours or overnight.

· Heat barbecue flat plate, grill plate or large heavy based fry pan till hot. Reduce heat to medium-low. {For ease of cooking cover flat plate or grill plate with Teflon sheets.} Add clarified butter, melt and place salmon cakes on to cook for 5 – 9 minutes on each side or till golden brown and heated through.

· Add bacon to heat surface and cook till golden and just starting to crisp.

· Season salmon cakes with drizzle of lemon juice and salt and pepper. Plate or platter salmon cakes, spoon crème fraiche on top followed by tomato chilli jam. Accompany with bacon and salad greens, drizzle with oil and garnish with lemon wedges.

Mashed Potato

INGREDIENTS

METHOD

· Steam potatoes till soft.

· Mash potatoes with butter and cream till smooth. Season with salt, pepper and nutmeg. Once cold refrigerate till required.