Ten great ways to enjoy our delicious malt and fruit loaves!
INGREDIENTS:
500g salmon fillet cut into cubes 3 tblsp dry breadcrumbs 1 egg beaten 1 lime juice and zest bunch fresh dill, 4 tblsp olive oil 1 x Soreen Sliced malt loaf herb dip: 1 x tub crème fraiche salt and freshly ground pepper
Place salmon, breadcrumbs, egg, half the lime juice and zest and a little fresh dill into a bowl and stir together, season with salt and fresh ground pepper. Shape into patties with your hands. Heat the oil in non-stick frying pan and cook the salmon cakes for approx 3 mins each side until cooked through. Meanwhile slice and then cut the malt loaf into circles with a pastry cutter. Mix the remaining lime juice and dill with the crème fraiche and season. Place the malt loaf on a plate with the salmon cakes and top with some crème fraiche.
