Serves 2 15g (½ oz) butter 175g (6oz) Wild Alaska Salmon Pilaff (see recipe for wild Alaska salmon Pilaff) 2 eggs, beaten Salad: 2 tomatoes, thinly sliced ¼ cucumber, thinly sliced 1 small red onion, thinly sliced A few crisp lettuce leaves, shredded ½ lime, juiced Salt and freshly ground black pepper
• Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Use the butter to grease four ramekin dishes or individual baking dishes • Mix the pilaff with the beaten eggs, and spoon the mixture into the prepared dishes. Stand them on a baking sheet, and bake for 15-20 minutes, until set. Cool for a few minutes whilst making the salad • Mix together the tomatoes, cucumber, red onion and shredded lettuce. Sprinkle with lime juice and season with a little salt and pepper • Run a knife around the ramekins to turn out the fish cakes. Serve with the salad Cook’s tip: If you’re quite hungry, serve the fish cakes and salad with warm naan bread or chapatis. Recipe from the Alaska Seafood Marketing Institute.