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Salmon patties with Salade Nicoise & anchovy mayo


  • To make the mayonnaise, process 2 eggs with the extra yolks, mustard and 2 pinches salt for 1 min.
  • Then add the vegie oil through the feeder tube, little by little, continually mixing. Add lemon juice to taste. Set 4 tbsp aside and stir the anchovies through the remainder.
  • Hard boil 4 eggs. Peel and halve them when cool enough to handle.
  • Mix together the salmon, spring onions, mashed potato, a little salt, quite a bit of ground pepper, 4 tbsp mayo and the chopped parsley.
  • Put flour in a bowl, 2 eggs mixed with milk in another and the Panko crumbs in a third one.
  • Form the mixture into patties, flour them, dip in the egg wash and then crumb. Neaten them up and gently fry in a thin layer of hot olive oil until golden brown. Drain on kitchen paper towels.
  • Toss the lettuce with the olives, tomatoes, Italian parsley and a splash of olive oil.
  • Mound the salad on individual plates, arrange the hard boiled eggs and patties on top and serve with a dollop of the anchovy mayonnaise.
  • nb.  Good quality bought mayo could be used instead of making it fresh.


  • 8 large eggs + 2 yolks
  • 1 tbsp Dijon mustard
  • sea salt & freshly ground pepper
  • 2 cups vegetable oil
  • ½ lemon
  • 4 anchovies, chopped
  • 2 tbsp chopped fresh parsley
  • 2 heaped cups well drained, canned salmon
  • 2 spring (green) onions, finely chopped
  • just under 2 cups plain mashed potato
  • 2 tbsp chopped parsley
  • plain flour
  • 1 cup milk
  • Panko crumbs
  • olive oil
  • inner leaves of 2 baby cos lettuces
  • 12 pitted black olives
  • 1 punnet cherry tomatoes, halved
  • a good handful of Italian (flat leaf) parsley leaves

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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