The Smoked Salmon Fishcake
From DonSpain 8 years agoIngredients
- Sunflower Oil - for frying shopping list
- 250g/½lb fillet Salmon - deboned but unskinned shopping list
- 100g/3½oz Smoked Salmon - roughly chopped shopping list
- 450g/1lb Potatoes - cooked, drained, dried a bit and mashed with a little milk shopping list
- 3 Spring Onions - finely sliced shopping list
- 50ml/15fl oz Whole Milk shopping list
- 1 Lemon - juice and zest - to taste shopping list
- 1 Egg Yoke - lightly beaten shopping list
- Quantity Breadcrumbs - for coating Burgers shopping list
- 1 Bay Leaf shopping list
- 1tbsp flat leaf Parsley - finely chopped shopping list
- 1tbsp fresh Dill - finely chopped shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Place the salmon fillets in a large frying pan, pour in the milk, add the bay leaf and season with salt and pepper;
- Cover the pan with a lid and gently bring milk to a low simmer;
- Simmer gently and poach for some 5 to 10 minutes or so or until the fish is just cooked and readily flakes;
- When ready, carefully remove the fish, transfer to a plate lined with kitchen towel;
- Remove the skin and break the fish into large chunks;
- Set aside and leave to cool;
- Mix the fish, smoked salmon, egg, spring onion, lemon juice and zest, dill and parsley together until well combined;
- Add potatoes to thicken mixture sufficiently to roll into balls;
- Season to taste and roll into balls;
- Roll the balls in the breadcrumbs coating each one evenly all over;
- Flatten into burger shapes to size you desire;
- Set aside on tray, cover with clingfilm and chill in the fridge for an hour or so;
- Heat oil in large frying pan, add the fishcakes and cook on medium heat, turning to ensure golden brown on both sides, until just cooked through.
- Serve with tartare sauce, parsley sauce, using poaching milk, &/or lemon wedges, coleslaw, fries and a simple salad
People Who Like This Dish 3
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