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Salmon & rice cake with green pea guacamole


  • Heat a little oil in a heavy-bottomed pot and cook the rice until it becomes white and shiny, continually stirring. Then add the garlic and toss well.
  • Turn the heat right down and add 1 cup fish stock. Stir and cook until the rice is tender, adding more stock if needed. Then transfer to a bowl.
  • Peel and coarsely mash an avocado in a large bowl, and mix with the salmon, cayenne, egg yolk, juice of 1 lime, a little ground pepper and the capers. Then add the cooked rice and mix until well combined.
  • Heat a little oil in a heavy-bottomed non-stick pan until reasonably hot, spoon in the rice mixture and smooth out to one layer. Cover, turn the heat down and gently cook until golden on the bottom.
  • Then turn the cake out onto a plate, add a little fresh oil to the pan and cook the other side.
  • To make the guacamole, process the remaining avocado with the blanched peas, red onion, remaining lime juice, the mint, 1 tbsp sour cream and seasonings, keeping it a little chunky. Taste for seasoning.
  • Slice the cake into wedges and serve with a good mound of the guacamole, a dollop of sour cream and a spoon of salmon caviar on top.


  • olive oil
  • ½ cup Basmati (or any long grain) rice
  • 1 garlic clove, crushed
  • 1-2 cups fish stock
  • 2 avocadoes
  • 400-500 gm fresh salmon, skin removed, boned & cubed
  • a good pinch of cayenne
  • 1 egg yolk
  • 2-2½ limes
  • sea salt & freshly ground pepper
  • 8-10 capers, coarsely chopped
  • ½ cup frozen peas, blanched
  • ¼ red onion, diced
  • 1 tbsp chopped fresh mint
  • sour cream
  • salmon caviar (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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