Thai Salmon Cakes With Sesame Aioli

Combine mayonnaise, sour cream, sesame oil, garlic and lime juice. Season with salt and pepper. Reserve.

Chop salmon into cubes and place in food processor.

Remove tender base of lemon grass stalk and discard top. Remove any tough outer leaves. Smash lemon grass bulb with the back of a heavy knife to release juices, chop and place in food processor. Add coriander leaves and stalks, hot sauce, lime rind, fish sauce and egg yolk. Season with salt and pepper.

Pulse until mixture is well combined but retains some texture. Divide into small cakes, 2 per serving.

Heat 2 tablespoons oil in skillet on medium heat and add fish cakes in 2 batches. Fry 2 minutes per side or until cakes are crisp and browned on the outside and slightly rare and juicy in the middle. Drain and keep warm while frying the second batch. (You may have to add a bit more oil for frying them).

Serve 2 cakes per person on a bed of snow pea greens or red lettuce. Serve with a dollop of aioli and sprinkle with sesame seeds.