Salmon fish cakes

Name: Salmon fish cakes
Yield: Feeds four
Cuisine: United Kingdom
Ingredients: 1 tbsp finely chopped chives; 1 tbsp olive oil; lemon butter sauce (Broths and Sauces); 400 g (14 oz) mashed potatoes, without cream or butter; 1 tbsp freshly chopped parsley; 400 g (14 oz) mashed potatoes, without cream or butter; 400 g (14 oz) mashed potatoes, without cream or butter; 3 eggs, beaten; 1 cup plain flour; 1 tbsp butter; 1 cup fresh dry breadcrumbs; 400 g (14 oz) fresh salmon, filleted and skinned; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

A luxurious version of the fish cakes of North-eastern England, bound with mashed potato and egg, crumbed and fried until golden. Fresh salmon makes this a very classy dish that deserves a decent bottle of wine and a well-dressed young green salad on the side.

Ingredients

400 g (14 oz) fresh salmon, filleted and skinned
sea salt and freshly ground black pepper

Europe
United Kingdom
Supper
Pescatarian
England

Method

Heat oven to 180°C (350°F). Place salmon on a lightly oiled baking tray, sprinkle with salt and pepper and cover with foil. Cook for 8 to 10 minutes until fish is just firm outside, and still pink inside. Break up the salmon pieces with a fork, and mix with salt, pepper and parsley. Fold in most of the mashed potato, then continue adding it a spoonful at a time until you have a binding texture.