Ingredients

• ½ mango peeled
• stone removed and cut into cubes
• ½ tbsp dried chilli flakes
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 lime
• juice only
• 3 tbsp fresh coriander
• chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 100g/3½oz hot-smoked salmon
• 50g/1¾oz white breadcrumbs
• 50g/1¾oz sweetcorn from a tin
• 1 tsp fresh coriander
• chopped
• 1 tbsp chives
• chopped
• 1 lime
• zest only
• 1 free-range egg
• salt and freshly ground black pepper

Directions

• To make the mango salsa
• place all the salsa ingredients into a large bowl and mix well. Season
• to taste
• with salt and freshly ground black pepper and transfer to a small bowl
• to serve.
• To make the fishcakes
• heat the olive oil in a medium frying pan over a medium heat.
• Place all of the remaining fishcake ingredients into a food processor and blend together.
• Spoon three large rounds of hot-smoked salmon mixture into the pan and fry for two minutes on each side
• until golden and cooked through.
• To serve
• place the fish cakes on a warm plate with the bowl of salsa beside.