Smoked salmon fish cakes

April 2021

NOTE 

I only had 150 gram of smoked salmon so I added another 150 gram of cooked salmon the left over fatty bell cut.

INGREDIENTS

1kg desiree potatoes, quartered

1/2 bunch dill, finely chopped

1/2 bunch finely chopped flat-leaf parsley

Finely grated zest of 1 lemon, plus extra wedges to serve

100g fresh breadcrumbs 1 egg, lightly beaten

250g hot-smoked salmon or trout, skin removed, flaked

1/3 cup (50g) plain flour

Extra virgin olive oil, to shallow-fry

1/4 cup (45g) chopped cornichon

1/2 cup (150g) whole egg mayonnaise

Watercress or rocket, to serve

METHOD

  1. Place potato in a saucepan of cold salted water over high heat. Bring to the boil and cook for 20-25 minutes until potatoes are very tender. Drain and cool, then roughly mash. Place in a bowl and add half the dill, parsley, lemon zest, breadcrumbs and egg, and mix to combine. Fold in the salmon, then season. Shape fish cake mixture into 12 patties and chill in the fridge for 30 minutes, or if you’re pressed for time, place in the freezer for 10 minutes.

  2. When ready to cook, dust both sides of fish cakes in flour, shaking off excess. Heat 5mm oil in a large frypan over medium-high heat and fry fish cakes for 2-3 minutes on each side until golden. Transfer to paper towel to drain.

  3. Combine cornichons, mayonnaise and remaining dill in a bowl. Season. Serve fish cakes with dill and cornichon mayonnaise, watercress and lemon wedges.