Wood roasted salmon

Salmon Rillet

200g    Hot smoked salmon
50g    Shallots
1sp    Chives
1    Lemon zest
2sp    Mayonnaise
1sp    Chervil
2sp    Olive oil

Mix all together and spread on a crostini or use crudete vegetables

Potato and hot smoked salmon fish cakes

200g    Hot smoked salmon
200g    Potato in there skins
2sp    Chervil
2sp    Dill
1    Lemon zest
½ tsp    Curry powder

Bake the potato in their skins and pass through a sieve once cooked
Mix with the rest of the ingredients and shape into small patties. Dust with flour and then pan fry until golden.

Serve with a sauce gribiche

4tbsp    Mayonnaise
2sp    Shallots
1    Eggs
½ sp    Chervil
½ sp    Parsley
1sp    Gherkins
1sp    Capers