The smile of a child who is surprised by an icecream on a warm afternoon.
The smile of a pregnant woman savouring strawberries in the middle of the night.
The smile of a teenager splitting a pizza with his friends.
The smile of two grandmothers sipping afternoon tea over pictures of their grandchildren.
The smile of a foodie swooning over the latest creation of a chef.
There are moments in anyone’s life, where the binding catalyst of any experience or memory is the food we enjoy it over.
What better way to bring comfort to a friend than offering them their favourite guilty pleasure.
And what better spice than seeing the smile of the person you share it with.
Thai salmon fishcakes with sweet chili and mango dip – 2 persons
For the fishcakes
20g fresh coriander
Zest of 1 lime
4 spring onions
1 teaspoon peeled and finely grated ginger
Large garlic clove, crushed
Large pinch dried crushed chilies
3 tablespoons sesame seeds
2 x 180g cans of salmon, drained
½ tablespoon fish sauce
1 egg, beaten
For the dip
3 tablespoons sweet chili sauce
2 tablespoons lime juice
1/2 mango very finely chopped
In a food processor, whiz the first seven ingredients until finely chopped.
Transfer to a bowl, add the salmon, fish sauce and beaten egg and mix together gently until well combined.
Shape into 12 fishcakes and refrigerate until ready to cook.
Just before cooking, dust every fishcake in a little flour, shaking off the excess.
Shallow fry for 3-4 mn each side over a medium heat.
Meanwhile, mix together the dip ingredients and set aside.
Serve the hot fishcakes on lettuce leaves with the dipping sauce on the side in a bowl.