I got this recipe from one of my fave chefs, Rachel Allen. Her cooking shows were so good.
I adapted her recipe a bit. I added some different seasoning. Prawns and removed the capers. These were so yummy. I served them with some garlic perinaise, rocket and a wedge of lemon. Squeezing the lemon juice on the fishcakes and rocket is a game changer.
Ingredients:
500g Floury Potatoes, peeled and cut into chunks
Salt and Ground Black pepper
225g Smoked Salmon
3 tablespoons Olive Oil
Salt and Ground Black pepper
225g Smoked Salmon
3 tablespoons Olive Oil
Red Onion (peeled and
finely chopped)
2 tablespoons Chives, finely chopped
1 tablespoon Capers (drained and chopped)
Good squeeze of Lemon Juice
1 Egg (beaten)
75g Breadcrumbs
15g Butter
2 tablespoons Chives, finely chopped
1 tablespoon Capers (drained and chopped)
Good squeeze of Lemon Juice
1 Egg (beaten)
75g Breadcrumbs
15g Butter
Method:
Preheat the oven to 220°C/200°C Fan and lightly grease a small baking tray with olive oil.
Start off by boiling your potato. In a large pot of salted water add in the potatoes and cook until they become soft.
While the potatoes cook, place the smoked salmon on the baking tray. Drizzle it with a tablespoon of oil. If it is pre-sliced, place the slices one on top of each other. Bake in the oven for 6–8 minutes. Remove from the oven and set aside.
Drain
the potatoes and transfer them into a bowl. Mash them until they are
free of lumps, use a ricer or electric whisk if needed.
In a large bowl add the mashed potato, onion, chives, capers, lemon juice, egg and breadcrumbs. Roughly tear the smoked salmon into smaller pieces and add to the mix.
Use a spoon to combine everything, and then season with salt and pepper.
Shape the mixture in to six patties, each about 8cm (3in) wide and 2cm (¾in) thick.
Pour the remaining 2 tablespoons of olive oil into a large frying pan on a medium heat and add the butter. When the butter has melted and starts to foam, add the fishcakes and fry for 3–5 minutes on each side or until golden brown and crispy.
Serve and enjoy!
Note: The uncooked fishcakes mix can be prepared in advance and either frozen or kept in the fridge for up to 24 hours.
Watch the video here.
Sonya
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