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Home Rolled And Stuffed Beef Brisket With Rolls

The Smoked Salmon Fishcake Recipe

Ingredients

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

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The Cook

DonSpain Marbella, Spain

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