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Light and breezy, these delicious fishcakes are kept juicy with the addition of Nola Ultra Creamy Mayonnaise, and the addition of roasted garlic aioli makes for a decadent starter. Perfect for summer, and perfect inspiration for the Nola Summer competition!

Salmon Fishcake with Roasted Garlic Aioli

125g Norwegian Salmon (can be substituted with kingklip or hake)

Mayonnaise Mix:
3 TBSP Spring Onions Chopped
2 TBSP Parsley, finely chopped
2 cups fresh bread crumbs
¾ – 1 cup Nola Ultra Creamy Mayonnaise
Zest from 1 Lime

30ml Oil and 50g Marvello Butter Flavour
1 cup fresh breadcrumbs for coating

  • Roughly chop the Salmon
  • Mix all the ingredients together for the mayonnaise mix
  • Fold the Salmon into the mayonnaise mix
  • Divide the mixture into 6 portions
  • Heat the oil and Marvello in a frying pan
  • Roll the fishcakes into the breadcrumbs and gently fry until golden brown
  • Transfer onto a baking tray and bake at 180°C for 4-5 minutes

Roasted Garlic Aioli:

1 whole garlic
1 TBSP Parsely
20ml Lime Juice
2 cups Nola Ultra Creamy Mayonnaise
Salt & Pepper to taste

  • Wrap the garlic in foil, bake in the oven at 180°C for 20 minutes – let cool
  • Peel 3 garlic bulbs and press with the back of a knife to make a puree
  • Place garlic in a bowl, add lime juice and Ultra Creamy Mayonnaise
  • Adjust seasoning
  • Serve the aioli with the salmon fish cakes and a side salad.

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