Salmon Cakes with Pineapple Dipping Sauce
- 1 Pineapple
- 1 walnut sized piece ginger
- 100 milliliters Passion fruit juice
- 150 grams quick Oats
- 1 Lime
- 300 grams Salmon (well-chilled)
- 1 tablespoon breadcrumbs
- 1 large egg
- 2 teaspoons Curry powder
- 4 tablespoons clarified butter
- 100 grams Crème fraiche
- 1 teaspoon Dijon mustard
- mint (for garnish)
- Lime wedge (for garnish)
Peel pineapple, remove core and dice finely. Peel ginger and finely dice. In a saucepan, heat pineapple, ginger and passion fruit juice and bring to a boil, then simmer over medium heat for 15 minutes. Stir in 50 g (approximately 1/3 cup) oatmeal. Remove from heat. Puree mixture with an immersion blender and let cool.
Soak remaining oatmeal in a bowl of cold water. Rinse lime in hot water and remove some strips with a zester for garnish. Finely grate remaining zest and squeeze juice from lime. Finely chop salmon and mash with 1 teaspoon lime juice. Press excess water from oatmeal. Mix oatmeal, breadcrumbs, egg, remaining lime juice, lime zest, 1 teaspoon curry powder and salmon mixture. Season with salt and pepper.
Shape salmon mixture into balls. Heat clarified butter in a nonstick pan. Fry salmon balls over low heat until golden brown, 6-8 minutes. turning on all sides.
Mix pineapple puree, creme fraiche, mustard and remaining curry powder. Season with salt, pepper and lime juice. Arrange salmon balls on a plate and serve with dipping sauce. Garnish with mint and lime peel.