appetite magazine
Salmon fish cakes
 
 
Serves: 4
Ingredients
  • 500ml whole milk
  • 350g salmon fillet
  • salt
  • 450g Maris Piper potatoes
  • 25g butter
  • 30ml single cream
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 2 tsp Thai fish sauce
  • zest of ½ lemon
  • 50g plain flour
  • 2-4 tbsp sunflower oil
  • 4 lemon wedges to serve
Method
  1. Pour the milk into a wide-bottomed pan and season with salt. Warm to a gentle simmer, add the fish and cook for 5-8 mins, depending on the thickness of the fish. Remove the fish and set aside. When cool, flake gently.
  2. Meanwhile, cook the potatoes in a pan of simmering water for 20 mins until tender. Drain thoroughly and mash with butter and cream. Set aside.
  3. To the potato, gently stir in the fish, herbs, fish sauce, lemon zest and salt and pepper and leave to cool. When cool, form mixture into 8 cakes about 2.5cm thick, wrap in clingfilm and refrigerate for 1 hour. When you’re ready to cook, sprinkle the flour onto a dinner plate and use it to coat each fish cake. Heat the sunflower oil in a wide-bottomed pan over a medium heat, add the fishcakes and cook for 3-4 mins each side.
Recipe by appetite magazine at https://www.appetitemag.co.uk/salmon-fish-cakes/