The perfect starter for your dinner party!


  • ½ fillet of fresh salmon
  • ½ fillet of fresh cod
  • ½ cup fresh crab meat
  • 3 new potatoes
  • fresh dill (handfull, chopped)
  • 2 egg yoks
  • ½ cup of milk
  • bowl of breadcrumbs
  • bowl of flour
  • mayonnaise:
  • 2 egg yoks
  • 1 cup oil
  • salt, sugar to taste
  • vinegar
  • lemon juice to taste
  • sides and dressing:
  • few sprigs of micro mustard leaf
  • bunch of wild asparugus
  • ½ cup broad beans
  • sprigs of broad bean flower to dress
  • 1 lime
  • sea salt and pepper


  • Half fill medium sized pot with a good oil and simmer. Add peeled potatoes to salted water bring to boil and simmer for 20 min.
  • Meanwhile dice ¾ salmon, all of cod into fine cubes. With the remaining salmon cubes cut into 8ml cubes and add them with juice of lime into a small container set aside to dress when plating up.
  • Dice up sprigs of dill add them, salmon, crabmeat, cod into mixing container, strain cooked potatoes add butter milk and season to taste. Add to mixing bowl and thoroughly mix. Set aside.
  • In another bowl add 2 eggs and whisk in milk until smooth. In another large flat bowl add breadcrumbs and to another add flour. Roll cake mixture into ball cover in egg wash then cover in flour. Cover in egg wash then into breadcrumbs leave ready until frying.
  • Blanche broad beans and de-shell.
  • For mayo, whisk two eggs with mayo adding vinegar and oil really slowly. Add lemon juice and continue to add oil to thicken. When desired consistency is achieved add lemon juice to taste.
  • In another pot bring seasoned water to boil. Blanche fresh asparagus when nearing plating up. Deep fry fish cakes.
  • Add mayo to place swiped thickly across diagonal
  • Decorate surroundings with broad bean, cured salmon from earlier and broad bean flower
  • Add fishcakes side by side on top of mayo
  • Add asparagus on top and dress with mustard leaf.

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