Recipe: Salmon and Florida grapefruit fishcakes with Florida grapefruit butter sauce

Serves 4

Ingredients:
2 large floury potatoes
400g skinless salmon fillet
1 tablespoon extra virgin olive oil
Small bunch spring onions, chopped
Small bunch flat leafed parsley, chopped
Zest 1Florida grapefruit, coarsely grated
Salt and freshly ground black pepper
3 tablespoons plain flour, for coating
3-4 tablespoons sunflower oil, for frying
For the Florida grapefruit butter sauce:
Juice 1 Florida grapefruit
1 teaspoon cornflour
 50g butter
1cm knob fresh ginger root, finely grated
½  teaspoon fish sauce
Salt and freshly ground black pepper

Method:
Peel the potatoes, cut them into chunks and cook them in lightly salted water for 20 minutes or so, until soft.  Drain the potatoes, mash them until quite smooth and transfer them to a large bowl. Cut the salmon into small cubes and stir them into the mashed potatoes with the olive oil, spring onions and parsley.  Season with salt and freshly ground black pepper.  Divide the mixture into eight and form into small cakes.
Season the flour with salt and freshly ground black pepper and spread it evenly over a large plate.  Dust the fish cakes lightly in the flour. Heat the oil in a  frying pan and fry the fish cakes for about three minutes or so on each side, until they are nice and golden and the salmon is cooked.  Drain on kitchen paper and keep warm.
To make the sauce, squeeze the juice from the grapefruit, adding any small pieces of the flesh that come away with the juice.  Add the cornflour and stir until smooth.Melt the butter in a saucepan and add the juice and flour mix.  Stir in the ginger and cook for about two minutes, stirring constantly, until the sauce is thickened and glossy.  Add the fish sauce and season to taste.  Serve alongside the fishcakes.

Photo and recipe: Florida Grapefruit