Salmon cakes, dill and lime aioli, micro greens
( SERVES 6 )

Viva 21/3/2012

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Amanda Laird

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400 g	Salmon, cooked
1 cup	Potato, or kumara, mashed
1	Spring onion, finely chopped
1 tbsp	Parsley, chopped
1	Lemon, finely zested
2 tsp	Wholegrain mustard
1	Salt & freshly ground pepper, to season
2	Eggs, beaten
2 tbsp	Milk
1½ cups	Breadcrumbs, fresh
1 tbsp	Rice bran oil, or light olive oil, to fry
1 handful	Micro greens, to serve

4 cloves	Garlic
1 tsp	Salt
1 tbsp	Fresh dill
2	Limes, finely zested and juiced
3	Eggs, yolks
1.66 cups	Olive oil, light

To make the salmon cake mix; combine in a large bowl - the salmon, kumara or potato, onion, parsley, lemon zest, mustard and seasoning.
With wet hands, form the cakes into the required size.
Beat the eggs with the milk then dip the cakes a few at a time, making sure to coat them well.
Coat with breadcrumbs. Heat a large pan and lightly fry each cake until golden on both sides. Preheat the oven to 80C to keep warm if needed.
To make the aioli; put the garlic, salt, dill and lime zest into a mortar and pestle or into the bowl of a food processor then puree.
Add the egg yolks one at a time, then drizzle in the oil until a thick paste is created. Add the lime juice and stir. A little boiling water can be added if you prefer a thinner aioli.
Serve the salmon cakes with the lime and dill aioli, a scattering of micro greens and a drizzle of olive oil.