Thursday, January 25, 2007

Salmon fishcakes

A quick and easy recipe to prepare. The secret of good fishcakes is to use fresh fish, and home-made potato puree and breadcrumbs. Other white fish or even smoked haddock will work well with this recipe.


Preparation : 10 minutes
Cooking time : 15 minutes
Ingredients for 4

450 gr cooked salmon
450 gr potatoes (floury type) boiled and mashed
25 gr softened butter
2 tbsp mustard seeds
1 tbsp fresh dill
1 tbsp fresh flat leaf parsley
Juice of 1/2 lemon
15 gr plain white flour
1 beaten egg
150 gr of breadcrumbs
4 tbsp oil
Salt and white pepper

  • Crush the cooked salmon with a fork, making sure that no bones or skin remain.
  • Mix the salmon with the the boiled and coarsely mashed potatoes in a large bowl.
  • Add in the softened butter and mustard seeds. Mix well, then add in the dill, parsley and lemon juice. Season with salt and white pepper.
  • Divide the mixture into 8 parts, and with each, form into a ball and then flatten slightly into a disc.
  • Coat each disc first in flour, then beaten egg, and finally in breadcrumbs.
  • Warm the oil in a very hot frying pan.
  • Fry the fishcakes until golden brown.
  • Drain with absorbant paper, and serve hot.

Fishcakes served with a simple salad


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