Any good recipes for left over salmon?

I have a bit of salmon left over and rather than reheating for dinner, I was hoping to try something new. Any good recipes?Any good recipes for left over salmon?
I often chip up the leftover salmon and mix it in mac n cheese or stir fried rice. If you do the rice, its nice if you roll the salmon and rice up in a tortilla to make a wrap, with a bit of lettuce, tomato, etc. mmmmm made me hungry!Any good recipes for left over salmon?
Try the following





Salmon Fishcakes





For the fishcakes:


15 oz (425 g) salmon


10 oz (275 g) Desir茅e or King Edward potatoes, peeled and cut into large chunks


2 tablespoons mayonnaise


2 heaped tablespoons chopped fresh parsley


2 heaped tablespoons salted capers or capers in vinegar, drained and chopped


6 pickled gherkins (cornichons), drained and chopped


2 large eggs, hard-boiled and chopped small


1 level dessertspoon anchovy paste or 4 anchovies, mashed up


2 tablespoons lemon juice


录 level teaspoon powdered mace


录 level teaspoon cayenne pepper


salt and freshly milled black pepper





For the coating and frying:


a little flour for dusting


1 large egg, beaten


3 oz (75 g) matzo meal or fresh white breadcrumbs


about 2 tablespoons groundnut or other flavourless oil


about 陆 oz (10 g) butter





To serve:


1 quantity English Parsley Sauce


a few sprigs fresh parsley


lemon wedges





First of all boil the potatoes in salted water for about 25 minutes or until they're absolutely tender when tested with a skewer. (Be careful, though 鈥?if they are not tender you will get lumps.) Then drain the potatoes and mash them to a pur茅e with the mayonnaise using an electric hand whisk, then add some seasoning.





Now, in a large mixing bowl, simply combine all the ingredients for the fishcakes together. Mix really thoroughly, then taste and season again if it needs it. After that, allow it to cool thoroughly, then cover the bowl and place it in the fridge, giving it at least 2 hours to chill and become firm.





When you are ready to cook the fishcakes, lightly flour a work surface, then turn the fish mixture on to it and, using your hands, pat and shape it into a long roll, 2-2陆 inches (5-6 cm) in diameter. Now cut the roll into 12 round fishcakes, pat each one into a neat, flat shape and then dip them, one by one, first into the beaten egg and then into the matzo meal (or breadcrumbs), making sure they get a nice, even coating all round.





Now, in a large frying pan, heat the oil and butter over a high heat and, when it is really hot, add half the fishcakes to the pan, then turn the heat down to medium and give them 4 minutes' shallow frying on each side. Then drain on crumpled greaseproof paper and keep warm. Repeat with the rest of the fishcakes, adding a little more oil and butter if needed. Serve immediately on hot plates with the English Parsley Sauce, sprigs of parsley and some lemon wedges.





or Flaky Salmon Pie


12 oz (350 g) skinless salmon fillet


4 gherkins or cornichons


1 x 260 g New Covent Garden Lemon, Caper and Parsley Sauce


1 x 375 g pack ready-rolled puff pastry


a little flour


1 small egg


salt and freshly milled black pepper





Pre-heat the oven to gas mark 7, 425潞F (220潞C).


First cut the salmon into bite-sized chunks and chop the gherkins (or cornichons) quite small. Then, in a bowl, mix the salmon with the sauce and gherkins (or cornichons) and season with salt and freshly milled black pepper.





Now what you need to do is, roll out the pastry on a lightly floured surface to a 12 inch (30 cm) square, trimming off any excess edges.





Then, lift the square around the rolling pin and on to a greased, large baking sheet and place the fish mixture in the centre. Lightly beat the egg with a fork and glaze around the edge of the pastry with beaten egg, then pull the opposite corners of the pastry to the centre and pinch all the edges together firmly, so the pastry seams form a cross 鈥?a bit like an envelope. Glaze all over with beaten egg and if you feel so inclined, decorate with any pastry trimmings, making them into leaves. Glaze these too and then bake the pie for 25-30 minutes or until the pastry is well-risen and golden. Then let the pie settle for about 10 minutes before serving. A green salad with lovely watercress and cucumber would be a good accompaniment.
SALMON LOAF





Salmon flaked


mashed potatoes


1 tsp. Worcestershire sauce


1 tsp. lemon juice


Dash of onion salt





Mix all ingredients, mashing with a fork until potatoes disappear. Place in a 1 1/2-quart casserole and dust top with paprika. Bake at 375 degrees about 20-30 minutes until hot.