250 gm fresh salmon
250 gm fresh white fish ( I used some snapper fillets)
250 gm fresh Tuna
1 box Cornflake crumbs
2 limes
Skin the fillets and mince. We don't have a food processor (I broke it when I was making berley for a fishing trip) so we minced the fish with the two knife method. Squeeze in some lime juice and some salt and pepper. Add enough Cornflake crumbs so you can form fish patties i.e roll the mix into a balls and then flatten it into the patty shape. Pat extra crumbs on the surface of each patties so it will form a crust when you cook it. We pan fried them on each side for a few minutes in olive oil so they browned a little and then put them in the oven for another 5 minutes to finish.
The salsa - all the ingredients were roughly chopped and then went into a jug and we stick blended it to a salsa consistency.
2 chilies ( we de-seeded them !)
6 cherry tomatoes
cucumber
spring onions
red wine vinegar
lime juice
dried herbs (one of those masterfood jars)
