Garnish with a little lemon for that finishing touch.
Why not try this beautiful recipe with our delicious Crab Pâté too?
- 2 Tubs of Castle MacLellan Salmon Pâté
- 1/2 Spring Onion
- Sprinkle Nutmeg
- 25g Breadcrumbs
- Olive Oil
- Salt & Pepper to Taste
- Add 2 tubs of Castle MacLellan Salmon Pâté and spring onions in to a bowl and mix well. Add nutmeg and breadcrumbs to the bowl and mix well to combine all the ingredients.
- Divide mixture in to 4 and shape in to flat cakes, sprinkle gently with flour and place salmon cakes in fridge for 30 minutes.
- Coat bottom of frying pan with olive oil and cook cakes over a medium/high heat for about 2-3 minutes on each side until golden brown, serve immediately with lemon wedges, spring onion shavings and chilli dip sauce.