Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche

Recipes / Fish

Go all-out with luxury toppings on crispy cakes flavoured with leek, feta and lemon.

Recipe «Quinoa cakes with smoked salmon, shaved asparagus and creme fraiche» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 750ml water, 150g quinoa, 60g butter, 1 leek, halved lengthways, thinly sliced, 200g feta, crumbled , 75g plain flour, 1 lemon, rind finely grated, 1 tsp sweet paprika , 2 eggs, lightly whisked, Olive oil, to shallow-fry, 1 bunch asparagus, trimmed, 250g creme fraiche, 300g slices smoked salmon, Sweet paprika, extra, to sprinkle.

Ingredients:

  • 750ml water 
  • 150g quinoa 
  • 60g butter 
  • 1 leek, halved lengthways, thinly sliced 
  • 200g feta, crumbled 
  • 75g plain flour 
  • 1 lemon, rind finely grated 
  • 1 tsp sweet paprika 
  • 2 eggs, lightly whisked 
  • Olive oil, to shallow-fry 
  • 1 bunch asparagus, trimmed 
  • 250g creme fraiche 
  • 300g slices smoked salmon 
  • Sweet paprika, extra, to sprinkle 

Instructions

  1. Place the water and quinoa in a large saucepan over high heat and bring to the boil. Reduce heat to low. Simmer for 10-15 minutes or until the liquid is absorbed and the quinoa is tender. Cover and set aside for 5 minutes to steam.
  2. Heat the butter in a frying pan over medium heat. Stir the leek for 3 minutes or until soft. Transfer to a bowl. Add the quinoa, feta, flour, lemon rind, paprika and egg and mix until well combined. Season.
  3. Shape tablespoonfuls of mixture into patties. Add oil to one-third of the way up a heavy based saucepan or wok. Heat over medium-high heat. Cook patties, in 4 batches, for 2 minutes each side or until golden. Transfer to a baking tray lined with paper towel. Cover with foil to keep warm.
  4. Meanwhile, peel asparagus lengthways into ribbons. Cook in a saucepan of boiling water for 10 seconds or until tender crisp. Refresh in iced water. Drain.
  5. Top the quinoa cakes with creme fraiche, smoked salmon and asparagus. Sprinkle with extra paprika.