couscous, watercress and salmon cakes

with watercress and apple salad

  • ¼ cup (40g) wholemeal couscous
  • ¼ cup (60ml) boiling water
  • 400g skinless salmon fillets, chopped
  • 2 cups (30g) watercress sprigs, roughly chopped
  • 2 tablespoons chopped dill
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon sea salt flakes
  • 1 tablespoon extra virgin olive oil
  • ½ cup (125ml) buttermilk
  • 1 Granny Smith (green) apple, thinly sliced
  • 2 cups (30g) watercress sprigs, extra
  • cracked black pepper, to serve
  1. Place the couscous and boiling water in a heatproof bowl and cover with plastic wrap. Set aside for 5 minutes or until all the water has absorbed. Using a fork, fluff up the grains. 
  2. Place the salmon in a food processor and process until very finely chopped. Place the salmon, watercress, half the dill, the lemon rind, salt and couscous in a bowl and stir to combine.  Shape ¼ cup of the mixture into a patty and repeat with remaining mixture to make 8 patties. Heat the oil in a large frying pan over medium heat and cook the patties, in batches, for 2 minutes each side. 
  3. Place the remaining dill, buttermilk, salt and pepper in a small bowl and whisk to combine. Place the apple and watercress in a separate small bowl, add the dressing and toss to combine. Serve the salmon cakes with the apple and watercress salad.  Serves 4. 
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