SALMON fish cakes
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout.
Each serving provides 348 kcal, 19.5g protein, 31g carbohydrates (of which 2.5g sugars), 15.5g fat (of which 4.5g saturates), 3g fibre and 0.9g salt.
Ingredients
- 250g/9oz fresh salmon fillets
- splash white wine (optional)
- 1 large floury potato, peeled and quartered
- generous knob unsalted butter
- 1 tbsp tartare sauce
- ½ unwaxed lemon, finely grated zest only
- 60g/2¼oz frozen peas, defrosted
- 2 large spring onions, finely sliced
- 1 small free-range egg, lightly beaten
- 55g/2oz plain flour
- 40g/1½oz panko breadcrumbs
- sea salt and freshly ground black pepper
Recipe tips
Method
- Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.
- Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest.
- Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.
- Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!
- Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately.
Shalom
So that's what you call 'wild salmon'.
What a fkn idiot you are.
Did you run faster than the Aldi security guard?
Reckon you can catch your own wild salmon in the UK as you can here.
Trout is way better though
Fishing
Karlshamn is known for its fishing waters – both the sea, streams and lakes. One of the main attractions is fishing in the Mörrumsån, which attracts anglers from near and far. During the month of March each year there is a fishing premiere in the Mörrumsån, where experienced and unexperienced anglers stand side-by-side looking to catch the biggest fish. Right next to the river are Mörrum’s Kronolaxfiske and the Salmon House. Here, among other things, is an exhibition on salmon fishing from past to today as well as a showcase on how a salmon develops – from eggs to big fish. In the same building is also the Fish Shop.
Tragic waste of fine fish chitty 'humbugger helper' like spamderth slavered with chilli or fried as one could hoki barramundi jhn dory plaice haddock megrim sole,it's the pollox as lifelong sewin sea trout tickler helge is oddly spot on forget farmed salmon trout esturial brown trout every time as served in all good basque asturian and aquitaine bistros chocos with almonds
I prefer brown fresh water trout myself.
Just had the pomegranate and herbal free roaming barbarian Sottish Salmon for lunch and it didn't hit the tickled spot.
Salmon is for plebs
Catch a fresh water trout yourself.
Clean and into the warm smoker with beech sawdust.
Served on fresh wheat bread with a handsome layer of Lurpack.
Valhalla food
Agreed, Salmon is for the uncultured and pretentious.
Tickled Trout is the way to go!
Apropos water:
The Well Painter has glittered in his absense.
Painting it inside perhaps
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