Madeleine Shaw’s Mini fish cakes with avocado mousse

Makes: 12

Ingredients

280g pack Waitrose 2 boneless Scottish salmon fillets (cut into chunks)
1.5 tsp Dijon mustard
2 tbsp finely chopped chives
1 salad onion, finely chopped
1 tbsp drained capers
1 small package of guacamole - prepared - spicy optional
1 small pomegranate - de-seeded


The recipe bellow is if you want to make fresh avocado mousse.
1 tbsp avocado oil
1 large avocado
Juice of half a lime
½ tsp chilli flakes

Method

1. Place the salmon chunks, mustard, chives, salad onion, lime juice and capers into a food processor and blitz for 20 seconds until the salmon becomes slightly minced and all the ingredients stick together.

2. Prepare cookie sheets.  Butter each cookie sheet,  Roll mixture into  miniature patties and place them on the cookie sheets.  Bake at 450 degrees.  Turn the small patties after 2 minutes of cooking. must be gold brown on each side.  Then remove the patties and place them on a papers towel to absorb any remaining oils.

3. Place small cakes on a serving platter and top each with guacamole and a pomegranate see.  Serve immediately.

4.  The fish cakes can be prepared ahead of time.  The night before and have the ready to go in the oven.  

5. Top the fish cakes with a teaspoon of avocado mousse and a pomegranate seed and you’re ready to serve!