Smoked Mackerel Risotto
21st February 2020
Quinoa Tabbouleh
5th May 2020
Ingredients
- 500 grams skinless salmon fillets-cut into chunks
- 2 tbsp Thai red curry paste a thumb
- 1 pinch fresh root ginger
- 1 tsp fish sauce
- 1tsp tsp 2 tbsp. Organic Virgin Coconut Oil
- lemon wedges
Servings: leaves
Instructions
- Tip the salmon into a food processor with the ginger, fish sauce and Thai paste, until roughly minced. then fry the fish cakes on 4-5 minutes on each side.
- Best to serve with some rice or salad
