Salmon Fish Cakes

Name: Salmon Fish Cakes
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons plain flour; 100 g (4 oz) fresh breadcrumbs for coating; 2 eggs, beaten; 450 g (1 lb) salmon, filleted and skinned; 150 ml (5 fl oz) dry white wine; Vegetable oil for deep-frying; Salt and freshly ground white pepper; 1 tablespoon chopped fresh parsley; 2 shallots, finely chopped; 350 g (12 oz) Mashed Potatoes without cream or butter; 1 quantity Lemon Butter Sauce

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

These are fish cakes with a difference. They are simple to make, but good to look at and great to eat. They go very well with a green salad.

Ingredients

2 shallots, finely chopped
Salt and freshly ground white pepper
450 g (1

Europe
United Kingdom
Main course
Pescatarian

Method

Pre-heat the oven to 200°C/400°F/gas 6 and butter and season a baking tray.

Sprinkle the finely chopped shallots on to the prepared baking tray, sit the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and