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
- 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.
- 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.
- 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.
