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Ingredients

• 30 g (1 oz) butter
• 1 potato, peeled and cubed
• 300 g (10½ oz) broccoli, coarsely chopped
• 1 large leek, sliced
• 115 g (4 oz) watercress
• 1 litre (1¾ pints) vegetable stock, preferably home-made light
• salt and pepper
• Salmon cakes
• 700 g (1 lb 9 oz) potatoes, peeled and cubed
• 300 g (10½ oz) salmon fillet
• 200 ml (7 fl oz) semi-skimmed milk
• 3 spring onions, finely chopped
• 2 tbsp chopped fresh dill
• grated zest of 1 lemon
• 55 g (2 oz) semolina
• 3 tbsp sunflower oil
• To garnish
• watercress leaves
• finely shredded lemon zest

Description

Salmon Goes So Well With Broccoli And Watercress, Both In Flavour And Colour. Here The Fish Is Combined With Potato And Dill In Miniature Cakes That Are Delicious Served In The Fresh Green Vegetable Soup.

All Recipes UK