Ashley Delilah Lane
Salmon biscuits with sweet and sour cucumber dip
Heat 2 tablespoons of olive oil in a frying pan and fry the onion for about 3 minutes. Add the cucumber, vinegar and sugar and warm for half a minute until the sugar is dissolved.
Spoon into a bowl and let cool for 30 minutes in the refrigerator. Meanwhile, cook the potatoes in about 20 minutes until done and stamp until puree.
Preheat the oven to 180ºC. Spoon the mashed potatoes in a food processor and add the salmon, crème fraîche, parsley, chives, flour and the egg.
Grind to a whole and season with salt and pepper. Make 16 cookies from the mixture with moist hands and place the salmon cookies on the baking sheet.
Sprinkle with the rest of the olive oil and bake in the oven in about 20 minutes until golden brown. Turn halfway.
Serve the salmon cookies with the sweet and sour cucumber dip. Tasty with a green salad.
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