Sauvignon Blanc

Salmon Cakes

INGREDIENTS: 500g potatoes (such as pontiac or desiree), peeled 440g can red salmon 1 small onion, peeled, grated 2 celery sticks, finely chopped 1 tbs chopped fresh dill 1 tsp grated lemon rind 20ml (1 tbs) lemon juice 2 eggs, lightly beaten 40ml (2 tbs) milk 1/2 cup plain flour 2 cups fresh breadcrumbs Sunflower (or similar) oil, to fry Mayonnaise, to serve

METHOD:

Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.

Drain the salmon and remove any bones. Add to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.

Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.

Vibrant flavours of passion fruit and gooseberry persist from the voluminous bouquet to the clean, crisp finish.