Salmon fish cakes are just perfect for any occasion, lunch, dinner or even a picnic and are delicious hot or cold so are suitable all year round. So it’s great to have a recipe that you can call on any time that is quick and easy to prepare.
For this recipe, the key is to flake the salmon in gently so that large pieces are still visible.
Preparation Time: 25 minutes plus 30 minutes chilling time
Cooking Time: 20 minutes
Serves: Makes 15
INGREDIENTS – FISHCAKES
- 600g potato – peeled and roughly chopped
- 600g salmon fillet
- 100ml white wine or vegetable stock
- 100g smoked salmon – cut into small pieces
- 4 spring onions finely chopped
- Handful of parsley – finely chopped
- Salt and ground black pepper to taste
INGREDIENTS – TARTARE SAUCE
- 200g of mayonnaise
- 1 lemon (zest)
- 1 teaspoon of horseradish sauce
- 2 tablespoons capers
- 2 tablespoons of parsley (finely chopped)
- Salt and black pepper to taste
- Lemon wedge to garnish
INGREDIENTS – COATING
- Oil (for frying)
- 200g Rakusen’s Fine Matzo Meal
- 2 eggs – lightly beaten
- 300g breadcrumbs
Cook the potato in boiling water until soft. Drain and mash.
Place the salmon fillet in a small saucepan. Add the wine or stock; bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Drain and set aside to cool.
Flake the salmon into large pieces and add to the mashed potato, chopped smoked salmon, spring onions and parsley. Season well with salt and freshly ground black pepper.
Gently mix everything together. Using wet hands shape into 15 cakes. Lightly dust with the matzo meal, dip in to the egg and then coat with the breadcrumbs.
Chill for at least 30 minutes (important or they will come apart in the pan). For the tartar sauce, combine all the ingredients together. Keep in the refrigerator until ready to use
Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper and to serve, pour the sauce over the fish cakes and garnish with lemon wedges.
Recipe specially created by:
Denise Phillips, professional chef and cookery writer