Salmon and Herb Fishcakes Recipe

How to make it

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• 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!!