I created this dish from conbining a number of old menu ideas into one. I think the flavors are exceptional. My customers love this dish and I think you will too.

In a bowl, mash the boiled potatoes and add the eggs, flour, salmon, Thai paste and coriander and mix till combined. Heat a fry pan and cook on both sides till golden brown. Set aside.

To make the Thai paste, add all the ingredients into a food processor and blend into a smooth paste.

To make the Napa slaw, in a bowl, add the shredded cabbage, grated carrot, chopped onion and capsicum. Add the mayonnaise and Thai paste. Mix well and leave aside.

To make the tom yum dressing, in a bowl, mix all the ingredients with a whisk till combined.

Place some small lettuce leaves onto a plate and spoon the Napa slaw onto the lettuce. Re-heat the salmon cakes and place onto the Napa slaw. Spread the tom yum dressing over the top of the salmon cakes. Garnish with your favorite herb and serve.

10 ounces soft boiled potato’s

2 eggs

2 ounces plain flour

3 ounces fresh Atlantic salmon, flesh only, no bones

2 ounces Thai paste

1 tablespoon chopped coriander

¼ cup coriander

1 small red chilli

½ red onion

1 tablespoon lemon juice

½ tablespoon fish sauce

1 teaspoon crushed garlic

½ teaspoon crushed ginger

½ teaspoon chopped lemongrass

1 cup shredded cabbage

½ grated carrot

½ diced red onion

¼ red capsicum

¼ cup chopped coriander

1 tablespoon mayonnaise

1 tablespoon Thai paste

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon of tom yum paste (you can buy tom yum paste from your supermarket or deli)

Time to make 1hr Serves 4