Salmon Fish Cakes

Salmon Fish Cakes

These easy fishcakes are a great way to enjoy salmon, perfect for fish Friday's with creamy mash and vegetables!

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Ingredients

400 g Skinless salmon Fillets
50 ml Dry white wine
50 ml Cream
400 g Maris Piper potatoes
100 g Salads
1 tbsp Chives
75 g Plain flour
2 Large Free Range eggs
120 g Panko breadcrumbs
2 g Salt
2 tbsp Dill

Instructions

Step 1

  • Place the salmon in a large saucepan and add the white wine, cream and enough water to cover completely.

Step 2

  • Bring to the boil over a medium heat, reduce the heat and poach the salmon for 6-7 minutes until just cooked.

Step 3

  • Remove the salmon from the saucepan and allow to cool.

Step 4

  • Boil the potatoes in a large saucepan of salted water until tender; 15-20 minutes.

Step 5

  • Drain and allow to steam for a couple of minutes before mashing until smooth.

Step 6

  • Season well and sprinkle over 25g of the plain flour, mixing well with a wooden spoon.

Step 7

  • Flake the salmon in a mixing bowl and stir in the chopped herbs.

Step 8

  • Combine with the potato in a large mixing bowl and shape into patties (3 inches in diameter roughly).

Step 9

  • Heat the vegetable oil in a heavy-based saucepan to 170 degrees.

Step 10

  • Dust the patties in the flour, shaking off any excess before dipping in the egg.

Step 11

  • Roll in the breadcrumbs to coat evenly and arrange on a tray ready for deep-frying.

Step 12

  • Deep-fry in batches for 3-4 minutes until golden brown and crispy.

Step 13

  • Serve alongside the salad leaves.
Enjoy!

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See more
https://www.arlafoods.co.uk/recipes/salmon-fish-cakes/