Recipe

Salmon And Herb Fishcakes Recipe

	Gemmaloolaa / All my dishes 11 months ago A versatile little number that can be enjoyed for either breakfast, lunch , supper, starter or main course!! A family favourite, as can be eaten by adults and children alike, these fishcakes are healthy and so easy to do! An best of all, you know whats in them!... More Prep:30m Cook:45m Servings:6	Gemmaloolaa
	salmon dill easy cheap impressive versatile

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Ingredients

500g potatoes (weight after peeling)

450g skinless salmon fillets

About 50g butter

3 tablespoons of mayo

2 heaped tablespoons Dill

2 drops of Tabasco/Chilli sauce

3 slices white bread, blended into crumbs.

Directions

Preheat oven to 220 degrees C.

Boil potatoes on hob until tender enough to mash.

About 15 minutes prior to the potatoes finishing, take the salmon fillets, cut in half and wrap in a silver foil parcel with 30 g butter and plenty of salt and black pepper.

Place salmon on a baking tray and pop in centre of the oven for about 15 minutes, until the fish is pale pink and flakes easily.

Drain potatoes and add the buttery juices from the fish and mash.

Flake the fish and add to the potatoes, removing any bones.

Add the mayonnaise, dill and tabasco sauce.

Divide the mixture into 8 round cakes and roll in the breadcrumbs.

Chill for 2 hours. (this can be skipped if you dont have the time, but a much nicer result is acheived by doing this.)

Put a greased baking tray in the oven to heat for 2 minutes.

Take out and put the fishcakes on, and return to the oven for 8 minutes.

Flip fishcakes and return to the oven for another 8 minutes.

Serve as a main with green vegetables such a mangetout and broccoli, but beware, they are very filling due to the potato content!

Alternatively serve as an appetiser on a bed of rocket leaves and a wedge of lemon.

However you eat them, always enjoy them with a nice dollop of tartare sauce.

Enjoy!!

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Alterations

rodsgrub 4 months, 1 week ago said:
i love fish cakes, and i make a quick sauce which is 1/3 cup sour cream, 1/3 cup whole egg mayo, 1 teaspoon white wine vinigar, juice of 1 lemon, grated 1/2 lemon skin,mix, chill and spoon over hot fish cakes. yumm!!

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Viewing Salmon And Herb Fishcakes Recipe