The Challenge took a back-seat this week, as a busy time at work and socially got in the way. So, nice to get back on track with yet another excellent example of Nigel's brilliance at all things fishcakes, patties and meatballs. He really ought to write a book dedicated to the subject. Anyway, these were delicious morsels that sang with flavour - you do need to be generous with the dill (and, for once, the quantity of mustard Nigel used in the mix was just right!). Served with our first Jersey Royals of the season, some splendid local white sprouting broccoli, and baked mushrooms, we had a healthy and satisfying supper under our belts. Went down well with a bottle of Wolf Blass Yellow Label Chardonnay, a reliable stalwart of ours over the years, whatever the vintage.
mm, sounds good. maybe give that a try in the coming weeks!
ReplyDeleteThey were really good, and easy too. We have half the mix left over, so I've made them into little fishcakes and frozen them - perfect as little canapes with drinks sometime in the future! Enjoy yours and let me know how you get on
ReplyDeleteSalmon and dill is a beautiful combnation. Tried it for the first time ever the other other day. Yours look great x
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