Salmon fishcakes
Salmon fishcakes bind well because the fish is rich and flakes into the potato, so you need very little else to hold them. Ask the counter for a skinless pin-boned fillet and the fiddly work is done for you. The one step people skip is chilling, and it is what keeps the cakes together in the pan.
Ingredients
- 400g skinless salmon fillet (ask the counter to skin and pin-bone it, free)
- 500g floury potatoes such as Maris Piper, peeled and chunked
- 2 spring onions, finely sliced
- zest of 1 lemon
- 1 tbsp chopped dill or parsley
- 1 tbsp capers, chopped (optional)
- 1 egg, beaten
- 75g plain flour
- 100g breadcrumbs, panko for extra crunch
- oil and a knob of butter, for frying
- salt and pepper
Method
- Boil the potatoes for 15 to 18 minutes until tender, drain well and mash dry with no butter or milk. Spread them out to cool.
- Poach or steam the salmon for 6 to 8 minutes until just opaque, or roast it at 180C for 12 minutes. Cool, then flake it into large pieces, checking for any pin bones.
- Fold the salmon, spring onions, lemon zest, herbs and capers through the cooled mash and season. Keep the flakes chunky.
- Shape into 8 cakes and chill for at least 30 minutes so they firm up and hold together.
- Set out three plates of flour, beaten egg and breadcrumbs. Coat each cake in flour, then egg, then breadcrumbs.
- Fry in oil and butter over medium heat for 3 to 4 minutes a side until golden and hot through. Drain and serve.
To serve: A green salad, wilted spinach, tartare sauce or a poached egg for brunch, with lemon wedges. To drink, a dry rosé or a light white. Smoked haddock or a mix of white fish works well too.
Shop this recipe: salmon and smoked haddock. Cut to order at the counter, filleting free.
