Category Archives: Salmon

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 !!


Salmon Roe….Hot Smoked…

The second way I decided to do the roe was to cook it or more specifically hot smoke it.


Washed and then sprinkled with a little sea salt and left for cure for 20-30 minutes. Put in the hot smoker for 30 minutes with Apple wood chips.

Salmon Roe "Caviar"…

I decided I would use the roe this time as I’ve never done it before with any fish we’ve used to be honest…. There were two ways that came up…this was the first. Keeping the roe raw and just brining it and then having it like caviar.


Made up a brine of 2 tablespoons of salt and 375mls of water. Bring down to 38deg C and then cover the Roe and leave for 30 minutes.
Once it’s brined rinse with cold water (the eggs go cloudy don’t worry).
In a sieve and with cold water running very gently break the eggs away from the membranes and keep just the eggs. I put them into this little jar then made a small amount of brine with warm water and put the eggs back in and they get there clarity back…..drain and into the jar.
They are like little watery jewels of Salmon that burst when you eat them…I hadn’t had roe like this before and they were really nice.
Apparently they will keep for a couple of weeks.

Salmon….and so it begins…

The Salmon was filleted put in to cure this morning…….Hubby will take it out tonight to rinse it off them it will go back into the fridge to form the pellicule before we smoke it. Cure is 1 cup of uniodised salt and 1 cup or packed brown sugar.


Hubby will take it out tonight to rinse it off them it will go back into the fridge to form the pellicule before we smoke it. Cure is 1 cup of uniodised salt and 1 cup or packed brown sugar.

Salmon …..


Hubby caught this 7lb 4oz Salmon last night so there’s going to be maybe hot but definitely cold smoked Salmon on the menu this week.

Salmon with Hot Mustard Sauce

 Serves 4


4 170g/6oz salmon fillets, skinned         OR      Tuna steaks


For the marinade

1 tablespoon light brown sugar              2 tablespoons light soy sauce

1 tablespoon lemon juice                       2 tablespoons dry white wine (or white wine vinegar)

Freshly ground black pepper

For the sauce

 290 ml/ 1/2 pint double cream                        1 1/2 tablespoons grainy mustard

½ tablespoon Dijon mustard                            2 teaspoons Worcester sauce

1 teaspoon caster sugar                                    Squeeze of lemon juice

Freshly ground black pepper and some salt     1 tablespoon chopped dill

To garnish                              Few sprigs of dill


Pre-heat the oven to 180oC/350o F or Gas Mark 4      (160o – 170o max. if using fan oven)

1)         Pinbone the salmon fillets if necessary.

2)         Lay the fillets on a large baking sheet lined with kitchen foil

3)         Mix together the marinade ingredients and spoon over the salmon and cover with the  foil.

Leave to stand for at least fifteen minutes

4)         Bake the fish in the oven for 12 – 15 minutes until cooked (it should be opaque and  firm)

Meanwhile prepare the sauce.

5)         Put the cream, mustards and Worcester sauce and sugar in a saucepan and bring to the boil and then simmer for approximately ten minutes until the liquid is reduced and syrupy.

Season to taste with pepper, salt and lemon juice then add the chopped dill

To serve lift the cooked salmon from the baking sheet and arrange on four individual plates, coat each with sauce and garnish with dill