Try these delicious fish cakes as a sophisticated starter for two.
30 crayfish, cooked, peeled
1 tsp finely chopped fennel
1 tbsp double cream
½ tsp anchovy paste
¼ tsp red chilli paste
¼ lime, juice only
½ garlic clove, crushed
1 free-range egg, beaten
2 cream crackers, crushed
2 tbsp olive oil
1 red apple, peeled, core removed, thinly sliced
1 celery stalk, diced
10 whole walnuts, shell removed, crushed
3 tbsp mayonnaise
50g/2oz watercress
1 tbsp chopped fresh chives
2 tsp balsamic vinegar
2 tsp olive oil
For the fishcakes, blend the crayfish to a coarse paste in a food processor and spoon into to a mixing bowl.
Add the fennel, cream, anchovy paste, chilli, lime and garlic, and mix until well combined.
Stir in the egg, a little at a time. The mixture should form a stiff paste, if it is a little wet, stir in some of the cream crackers.
Using wet hands, shape the mixture into small patties.
Heat the oil in a frying pan and fry the patties for 1-2 minutes on each side or until golden-brown on both sides. Keep warm.
For the Waldorf salad, mix the apple, celery, walnuts and mayonnaise together in a bowl until well combined.
Mix the watercress, chives, balsamic vinegar and olive oil together in a separate bowl until well combined.
To serve, spoon the watercress onto serving plates and top with the crayfish cakes. Spoon the Waldorf salad alongside.
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