The perfect starter or party food.


  • 1 side of wild salmon
  • 75 g fine lilliput capers (tiny spanish capers)
  • 75 g cornichons (pickled gherkin cucumbers)
  • 250 g butter (unsalted)
  • 50 ml tomato ketchup
  • 300 g mash potato
  • 50 g chervil
  • 50 g parsley


  • Place the salmon on parchment paper with the butter spread across the flesh. Season with salt and pepper.
  • Place the Thyme, bay leaf and sprigs off parsley on top.
  • Pour over the white wine and cover with parchment paper.
  • Cover the entire tray with tinfoil and place in the oven for 10 minutes at 180°c until slightly cooked.
  • Take the salmon out of the oven and pull apart placing in a mixing bowl.
  • Soften 250g butter.
  • Chop the capers, cornichons, chervil and parsley and place with the salmon.
  • Add the butter, mashed potato and tomato ketchup to the salmon, fold all the ingredients together.
  • Then make 100g fish cakes, whisk 4 eggs and place in a bowl and put aside.
  • Place the fishcake in the flour and cover, dusting off any loose flour.
  • Then place into the whisked egg and let any excess fall off.
  • Now place in the bread crumbs pat into shape.
  • Deep fry for 4-5 minutes and place in the oven for 20 minutes at 180°c to cook through.
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