Once you’ve tasted these you’ll agree that this is one of the best ideas yet.
I like to serve them with sweet chilli sauce, which can be made at home by mixing four tablespoons of tomato ketchup, one tablespoon clear honey, quarter teaspoon of chilli powder and the juice of half a lemon.
Crispy Salmon Triangles
Serves 4
450g potatoes, peeled and cubed
200g can pink or red salmon in brine, drained
4 spring onions, finely chopped
2 tbsp chopped fresh flat-leaf parsley
4 tbsp soured cream
grated rind of half lemon
1 tbsp plain flour
1 tsp ground paprika
1 egg, beaten
50g fresh white breadcrumbs
about 2 tbsp sunflower oil
salt and freshly ground black pepper
leafy green salad and sweet chilli sauce, to serve
Cook the potatoes in boiling salted water for 10-12 minutes until tender.
Drain and mash well, then stir in the salmon, spring onions, parsley, soured cream and lemon rind; season to taste.
Divide into eight portions and shape into triangles.
Mix the flour and paprika on a plate, then season to taste. Place the beaten egg in a bowl and the breadcrumbs in a shallow dish.
Dust the salmon triangles in the paprika flour, then dip in the egg and coat in the breadcrumbs. Heat the oil in a non-stick frying pan.
Add the coated triangles to the frying pan and cook for 3 minutes on each side until crisp and golden brown.
Drain well on kitchen paper. Arrange on plates with salad and a spoonful of sweet chilli sauce.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here