Salmon fishcakes are straightforward to make. It takes a little bit of time but they are a great way of using salmon which is flaked. Serve with parsley, dill and a pinch of paprika for a bit of a hit.
Ingredients for Salmon Fishcakes:
- 400 to 500g potatoes, cut into chunks…use floury potatoes rather than the waxy ones. I find the variety Saxon is a good one for this.
- 350 – 400g salmon (about 3 fillets)
- 2 tsp tomato ketchup (optional)
- 1 tsp English mustard for lending a bit of much needed heat
- Zest of a ½ lemon, plus wedges to serve
- 1 heaped tbsp chopped parsley,
- Watercress if available or as an option
- 1 heaped tbsp chopped dill
- 3 tbsp plain flour
- 1 egg, beaten
- 100g dried breadcrumb
- 4 tbsp olive oil
- salad, to serve. A good salad for this would be red endive, some cherry tomatoes and plenty of lemon wedges.
Preparation:
- Place 450g of potato chunks into a pan of water.
- Bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash but do not make it too much of a paste. A few chunky bits are ideal for texture.
- Season a 350g to 400g salmon fillet. The salmon fillet can be ready cooked or just place under the grill for 5-6 mins until just cooked. Cool for a few minutes, then break into large flakes with a fork
- Mix the potato mash, 2 tsp tomato ketchup (optional), 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill with some seasoning. Lightly mix in the salmon, taking care not to break it up too much but letting it all form a mosaic of pieces.
- Shape into 4 large fish cakes by taking a spoonful and moulding into a patty. Shape is not necessarily important but it could look like a scotch egg or a burger. It is a matter of choice.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Have these in order for ease of dipping.
- Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- Serve with a wedge of lemon. Garnish with some parsley, watercress or may be a salad.
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