Salmon Fish cakes …..


After hubby filleted the Salmon I thought I would try and get as much of the flesh off the rest of the fish before I put the bones in to make some fish stock.

I got a teaspoon and used that to scrape the bones (I saw a fishmonger talking about this technique on a programme and it must have stayed somewhere in the back of my mind to try it out… the end I got just under 500g of flesh (it was just  over a LB!!)

For the cakes…

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion – minced

  • 2 tablespoons red bell pepper – minced

  • salt and pepper to taste (I used Manuka Smoked Salt)

  • 2 tablespoon capers – finely chopped (I used 1 on this occasion and I don’t think it was enough).

  • 1 1/4 pounds fresh wild salmon, coarsely chopped.…I actually used about 700g which was just just under 500g of wild Salmon and 200g or cold smoked Salmon (shop bought I needed to use).

  • 10oz (300g) of mashed potato

  • 1 cup panko bread crumbs

  • 2 cloves garlic, minced

  • 1 pinch cayenne pepper

  • A sprinkle of mixed herbs

  • Juice of one lemon

  • Beaten egg and Panko breadcrumbs to coat

Peel your potatoes and slice them into even slices (about 1cm). If using fresh salmon, rub the fillets all over with olive oil and a small pinch of the salt and pepper. Add the potatoes to a pan of boiling water and bring back to a boil. Put the fish into a colander, covered with aluminium foil, and place it over the pan of potatoes. Turn the heat down and cook for 10 to 12 minutes, until the potatoes and fish are both cooked (this was a tip from Jamie Oliver). Remove the fish from the colander and put on one side. If using canned salmon, drain and put to one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.

Once the potatoes have cooled down mix in a large bowl with all the other ingredients.

Shape into patties (I made 11 with this amount) and pop them in the fridge for 1-2 hours to firm up (unless you’re like me and was running out of time and so I stuck them in the freezer for half an hour…they could have used a little longer but hey they just needed a little careful handling).

Then take them out of the fridge then dip in beaten egg and then into panko bread crumbs and then into a hot frying pan with oil and heat through for 3-4 minutes each side.

I put them into the oven to keep warm whilst I did them in batches.

They were delicious !!


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