200gr salmon, cut in small cubes
1 lemon, juiced
2 eggs, whisked
150 gr of breadcrumbs
5 gr of rosemary chopped
45gr grana Padano, grated
20 gr parsley, chopped
100 gr plain flour
250 gr potatoes, peeled and diced into chunks
300 ml of vegetable oil
1 lime, zested and juiced
3 tablespoons of extra virgin olive oil
3 tablespoons of capers, rinsed and drained
To make the fish cakes, steam/boil the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and drain them.
Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool.
Shape the salmon mixture into 4 cakes. In a bowl whisk flour, grana Padano and rosemary. Dip the salmon cakes in the flour mixture, eggs and bread crumbs.
For the dressing, start by zesting and juicing the lime. Then, whisk the lime zest, lime juice and the oil together. Season with salt and pepper.
To cook the fish cakes, place a frying pan over a medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil
To plate, place the fish cakes in the center of each plate. Dress the arugula with the lime dressing and place a handful on top of each fish cake. Sprinkle a few capers around and cherry tomatoes sliced in half.