Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Ingredients

For the mango salsa

• ½ mango peeled, stone removed and cut into cubes
• ½ tbsp dried chilli flakes
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 lime, juice only
• 3 tbsp fresh coriander, chopped
• salt and freshly ground black pepper

For the fishcakes

• 1 tbsp olive oil
• 100g/3½oz hot-smoked salmon
• 50g/1¾oz white breadcrums
• 50g/1¾oz sweetcorn from a tin
• 1 tsp fresh coriander chopped
• 1 tbsp chives, chopped
• 1 lime, zest only
• 1 free-range egg
• salt and freshly ground black pepper

Method

1. To make the mango salsa, place all the salsa ingredients into a large bowl and mix well. Season, to taste, with salt and freshly ground black pepper and transfer to a small bowl, to serve.
2. To make the fishcakes, heat the olive oil in a medium frying pan over a medium heat.
3. Place all of the remaining fishcake ingredients into a food processor and blend together.
4. Spoon three large rounds of hot-smoked salmon mixture into the pan and fry for two minutes on each side, until golden and cooked through.
5. To serve, place the fish cakes on a warm plate with the bowl of salsa beside.