Super Energy Sustaining Salmon Cakes

Made with Albany Ultima Multigrain Brown Bread


  1. For the tartar sauce, mix together the yoghurt, lemon juice, red onion, pickles, capers, salt and pepper and parsley. Stir to combine and set aside.
  2. For the salmon cakes, mix together the tinned salmon, egg, flour, spring onion and salt and pepper. Shape into small fish cakes and fry in a hot pan until golden.
  3. Spread a tablespoon of the tartar sauce on 2 slices of toast. Top with 2 fish cakes on each slice.
  4. Spoon over more tartar sauce and finish with a squeeze of some lemon juice. Sprinkle over red onion and fresh parsley and tuck in!