The reason I use matzo meal rather than breadcrumbs is that I find bought breadcrumbs horrible and I am presuming that for an undemanding recipe like this you are not going to want to plan ahead and busy yourself making them from fresh. Matzo meal is now anyway widely available at supermarkets, and well worth keeping in store. And I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times. I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.
Photo by Francesca Yorke.
Recipe posted by Nigella