Recipe of the Week: Salmon Fishcakes
These salmon fishcakes are fantastic served with a watercress salad.
These salmon fish cakes have a superb flavour from lots of lovely fresh salmon mixed through creamy potato, with a hint of rich spiciness from the horseradish.
If you prefer a milder flavour then you can replace the horseradish with some whole grain mustard, which will give the same depth of flavour, albeit a milder one.
They are fantastic served with a watercress salad and some horseradish mayo.
- 450g potatoes, cubed
- 1kg samon fillets, skinned and deboned
- 4 finely sliced scallions
- 1 small carrot, grated
- 1 small white onion, chopped finely
- 2 tbsp. Horseradish
- Zest and juice of 1 lemon
- Bunch of dill, chopped
- Salt and freshly ground black pepper
- 250g fresh breadcrumbs
- 2 large eggs, whisked
- 50g plain flour
- Oil for frying
Place the potatoes in a large saucepan and cover with cold water. Boil for 20 minutes until soft then drain and mash. Set aside until later.
Place the salmon fillets in a pan of cold water with the chopped onion, and season well with salt and pepper.
Bring to a gentle boil, and then simmer for 3 to 4 minutes. Turn off the heat and allow the fish to rest in the hot water. Then drain well and reserve the fish in a large bowl.
Using a fork, flake the salmon into bite-sized pieces, then mix in the mashed potato, grated carrot, scallions, horseradish and lemon juice with the rind.
Season to taste with salt and pepper and add the chopped dill.
Take handfuls of the mixture and shape into round flat cakes, placing them on a tray, well spread apart. Place the cakes in the fridge for around 1 hour to set.
Coat the fish cakes in some flour, then drop each one into the whisked egg, then finally coat in the breadcrumbs.
Repeat for each fishcake, one at a time.
Heat the oil in a shallow pan, and fry the cakes in batches of 4, a few minutes on each side until they are golden brown and crispy.
Serve with a wedge of lemon and some mayonnaise seasoned with a touch more horseradish and black pepper.
