Salmon and Dill Fishcakes with Sorrel Sauce

Name: Salmon and Dill Fishcakes with Sorrel Sauce
Yield: Serves 4
Ingredients: seasoned flour; 450 g (1 lb) tail piece of salmon; 450 g (1 lb) old potatoes, peeled and freshly boiled; 4 tablespoons medium-dry white wine; 1 teaspoon finely chopped chives; salt; 30 g (1 oz) butter; sunflower oil for shallow frying; 120 g (4 oz) sorrel leaves; 30 g (1 oz) butter, softened; 1 teaspoon finely chopped dill; ¼ teaspoon finely grated lemon zest; 1 clove garlic; 150 ml (¼ pint) double cream; ¼-½ teaspoon peeled and finely grated fresh root ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

These very good fish cakes can be made up to a day ahead if kept covered on a floured plate in a cold place.

Ingredients

450 g (1 lb) tail piece of salmon
4 tablespoons <

Fish course
Pescatarian

Method

Place the salmon in an ovenproof dish, pour over the wine and cover with a butter wrapper or buttered greaseproof paper. Bake in a moderate oven (180°C, 350°F, gas mark 4) for 20-30 minutes or until the flesh is opaque and just coming f