Yesterday we had friends to dinner and I decided to make fishcakes for a first course. It was basically the fish cake recipe from The Primal recipe book, using tinned salmon with almond flour and eggs.
I put in a finely chopped onion, a cup of little shrimps, tablespoon of chopped fresh dill, about 4 oz of smoked haddock, cooked and flaked, about a desert spoon of chopped preserved lemon and a couple of teaspoons of capers, chopped - with enough salt and fresh ground pepper to make it "zingy".
Fried them in lard and served with a little salad, a desert spoon of sour cream, which was topped off with a couple of teaspoons of lumpfish caviar.
Awesome! It went down very well, much appreciated. The mix made too many, so we had the remaining ones for breakfast.