Allergens
Gluten
Lactose
Schaaldieren
Ei
Sulfiet
Mosterd
Soja
VisSalmon Cakes
Using fresh salmon fillet, parsley, and steamed potatoes, I create delicious salmon cakes, which are baked at a high temperature in the oven. You enjoy the salmon cakes with a refreshing sauce featuring capers and lime, alongside a warm, hearty pearl barley salad with edamame beans (young soybeans). A healthy and tasty combination, definitely worth trying!
Salmon Cakes
anchovyfish, prawns [shellfish], fresh salmon fillet [fish], carrot, radish, edamame beans (young soybeans), leaf spinach, garlic, red onion, potato, sweet potato, lemon, lime juice, fresh dill, tarragon, parsley, confit lemon, capers, chickpeas, sumac, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), pasteurised free-rangeegg, Greek yoghurt [lactose, milk], yoghurt [lactose, milk], pearlbarley, extra virgin olive oil, white wine vinegar [sulphites], homemade mayonnaise (sunflower oil, pasteurised free-rangeegg yolk, dijonmustard, white wine vinegar, salt) [sulphites], pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, schaaldieren, soja, sulfiet, vis.
MicrowaveMarleen's choice
Remove the cakes from the tray and heat on baking paper for 4-5 minutes. Serve with the pearl barley salad and the caper sauce (cold).
Oven — 200°C, 10-25 min
Remove the cakes from the tray and heat on baking paper for 4-5 minutes. Serve with the pearl barley salad and the caper sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
