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Jet Gorgon

I'm setting off shopping and I want to make fish cakes from a huge chunk of salmon I have left over from last night. (I made al fredo sauce with some; pretty OK).

So, based on my memory or lack thereof, I'm going to do this:

2 C fresh salmon (leftover portion from the freezer)
2 C mashed potatoes
diced onion
2 eggs
S&P, soya sauce
bread crumbs (I might smash up some All Bran and Triscuits in there)

Cut up the salmon and saute in butter with onions and SP. Mash up and let cool.
Beat one egg, add some soya sauce and mix in with the salmon stuff and the potatoes with some bread crumbs.. Fashion into patties. Dip them into another bowl of beaten egg. Dredge in bread crumbs. Fry in butter or oil for about 3-5 minutes a side.

I haven't made these for a while and I don't like spicy, but any suggestions welcome. Maybe a bit of lemon juice in there? How bout a homemade tartar sauce for dipping? I just hope they aren't too dry. Mebbe two eggs in the mix...

Rural Surin

Using mashers, huh? Sounds interesting Jet. I'm assuming that the mash potatoes would be acting as a binder? I would exclude them altogether. The crumbs of any sort woulld be nice - have access to a Italian variety of bread crumbs? Should be very simple and straight forward: Salmon, crumbs, eggs, dill, taragon, paprika, and real finely chopped onion and celery. Personally, I would leave out the soy suace - just personal taste. I'm assuming these salmon you're aquiring is tinned, yes? Where the fok might one fine fresh salmon here? Good luck to your savoury fishcakes.

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Oswulf

I find it easier to microwave the salmon, covered with a splash of water. Less smell in the kitchen that way, too. Not sure about the soya sauce - definitely not traditional. Make sure you fry the onions until they're soft before adding to the mix. Spring onions (scallions) are also very good alternative - but again, fry briefly. Don't forget the salt and pepper - you need quite a lot of salt because of the potatoes. And it's best if after you make your fishcakes you refrigerate them for 30 minutes before frying. That way they're less likely to break up in the pan.

Jet Gorgon

Thanks, guys! No, it's fresh salmon (couldn't use it all yesterday). The spuds are the binder, yes. Ya, mebbe leave out the onion and use some chives after. Have to rummage in the cupboard for some dill.

sabang

With salmon fishcakes, or tuna (both tinned) an ex-GF in Sydney had a marvellous recipe- she would just add some preserved lemon to the mix. A little dab 'll do ya- preserved (salted) lemon is pretty strong stuff, and can easily overpower. The other stuff she would use, depending on availability, would be some dill, parsley, fennel or coriander- they all worked fine. Apart from that, just ground pepper, potato and onion- she figured the salt already in the preserved lemon and canned fish was enough.

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Jet Gorgon

Thanks, SB. Just cooking up some more spuds now. Must do the lemon. Out in the garden looking for the dill in the dark. Cannae find it...

Rural Surin

Where'd you find fresh salmon? Where do you live Jet? In the States?

Jet Gorgon

^ Vancouver, Honey. We got the best!

good2bhappy

Salmon fishcakes WOW! It has been years, have to put up with Tuna here!
Nice recipie

The Fresh Prince

Get some shrimp whislt your at the shops and add them to the mix.

CSFFan

One of the girlfriends used to make salmon loaf...a meatloaf out of salmon (we lived in Seattle and her parents fished). She used onion, breadcrumbs dill and lemon zest...

Was it I.....here's how I'd do it, considering the ingredients you have.....

mix the salmon, lemon zest and the taters and make your cakes. salt/pepper, etc. a taste of coriander or even some chili's might be nice.

rather than use regular breadcrumbs, I prefer to use Jap breadcrumbs..they're a bit lighter and that keeps things a bit balanced with the strong taste of salmon.

refigerate them for at least an hour. use this time to go find your dill...you'll need it.

Now that you have the dill, its time to make the secret sauce for the top. Remember, while fish/crab cakes are always good, its the bit of sauce on top that makes them complete...the whole ying/yang wang dang sweet poontang thing..

I use a half cup sour cream, a nice bit of chopped dill, a half cup of mayo and a touch or two of hot sauce and a bit of French mustard to give it some tang and some color. Whisk it up and stick it in the frig....now you're ready to cook. (Remember, cooking is 90% prep work!)

Fry them cakes up and platter them up. Get your sauce out and put it around the edges of the cakes...don't put it on top as it will cool the whole cake down. Beening able to get a piece of hot cake with some of the dip is great.

Jet Gorgon

^ That sounds yummy, CFS, except for the hot sauce. Thanks. Sorry to say, my first cakes went crumbly when I fried them. I really should have added the onion and it definitely needed dill. So, I froze the mix. I'll dice and fry some onion in butter and add some dill when I take them out. Dunno if I should add another egg or some of the panko bread crumbs. I used crushed corn flakes to coat my first batch.
Anyway, the salmon prices are really reasonable (I think) at the Kimchee supermarket (I love the folks there; always laughing and helping me or showing me new stuff. Fek, I'm even a member but I have no idea what my points will get me. Hopefully, NOT kimchee). About C$9 (about Bt27/C$ = Bt243) for almost a kilo of fresh "sushi" salmon. Looks like sockeye to me. They also do a lightly smoked one that I use for sashimi. (Usually some friends go out fishing, but not this year.) Sorry, tinned tuna eaters! I'll trade you a salmon for a red snapper... I wish I had bought more halibut this summer and froze it. But that is pricey.
The sole filets are pretty good and cheap. Very thin. Dredge in seasoned flour, dip in egg and then coat with a crumb mixture. Fry in spitting oil on med-hi heat for a couple of mos each side. Home-made tartar and lemon squeezes. Could probably do with some of the Thai fish -- those small flat white fish (sorry, forgot the name) might be good.
Sorry, I didn't do pics. Got to get new batteries.

kingwilly

we may forgive you, this time.

Jet Gorgon

^ Anyway, who wants to look at a crumbled fish cake?

CSFFan

I wouldn't mind a pic or two!