A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavour, the acid in the lemon juice affects the protein in the fish, causing a "cooked" texture on the surface of the meat whilst leaving the centre rare and soft.
Combine the ingredients for these fish cakes in just two easy steps, then form into mini-cakes for canapes or party nibbles, or into larger cakes for a main course. See the footnote to serve with an easy Thai dipping sauce, or serve with sweet chilli sauce for ease.
Choux pastries made in the shape of small fishes are filled with a light mousse of both fresh and smoked salmon.
Indian grilled fish masala, a lighter choice with maximum flavour. This dish is usually served as a starter, however I always have this as a main, adding roasted peppers and onions.
These fish cakes will rival any store-bought variety. They are highly versatile. You can eat them as is or use them in noodles or stir-fry dishes. They are also freezer-friendly. Enjoy!
Halibut is cooked with an array of spicy flavours to make the perfect filling for tacos! Serve with cheese, soured cream, fresh coriander, lettuce and lime.