Salmon fish cakes

Name: Salmon fish cakes
Cook time: 1 h
Yield: 8
Ingredients: 400g floury potatoes, peeled and chopped; 600g fresh salmon or ocean trout fillets, skinned; 1 tsp Worcestershire sauce; 1 tbsp tomato sauce; 1 tsp Dijon mustard; 1 tsp capers, rinsed and chopped; 2 tsp grated lemon zest; 2 tbsp freshly chopped parsley; sea salt and pepper; 250g fine green beans, trimmed; 2 tbsp plain flour; 2 eggs, beaten; 150g fresh or dry breadcrumbs; 1 tbsp butter; 2 tbsp vegetable oil; 1 lemon, quartered

Jill Dupleix

October 18, 2011

Time:30 mins - 1 hourMakes:8

Originally designed to make a little leftover cooked fish go a long way, these are worth cooking from scratch.

Ingredients

400g floury potatoes, peeled and chopped
600g fresh salmon or ocean trout fillets, skinned
1 tsp Worcestershire sauce
1 tbsp tomato sauce
1 tsp Dijon mustard
1 tsp capers, rinsed and chopped
2 tsp grated lemon zest
2 tbsp freshly chopped parsley
sea salt and pepper
250g fine green beans, trimmed
2 tbsp plain flour
2 eggs, beaten
150g fresh or dry breadcrumbs
1 tbsp butter
2 tbsp vegetable oil
1 lemon, quartered

Method

Heat oven to 180C. Cook the potatoes in boiling salted water for 20 minutes, then drain and mash. Set aside to cool. Bake salmon for 10 minutes, then remove and cool.
Shred the salmon with a fork and fold into the potato with the Worcestershire sauce, tomato sauce, mustard, capers, lemon zest, parsley, and plenty of salt and pepper. Divide into 8 portions, shape into patties (use a 7cm pastry ring for a good shape) and chill for 30 minutes.
Cook the beans in simmering salted water for 5 minutes, drain and season. Dip each fishcake into flour, then beaten egg, then breadcrumbs, until completely coated.
Heat the butter and oil in a frying pan and cook the fishcakes on one side until golden brown, then turn and lightly cook the other side.
Serve with green beans and lemon.
Tips:
Use salmon or ocean trout with a good orange colour. Top but don't tail the beans, toss in olive oil, sea salt and pepper.
Use a 7cm diameter pastry cutter, lightly pack in the salmon mixture, then turn over and lightly press, for an even shape a la pic reference.
A mix of fine and coarse dry breadcrumbs gives a nice colour without burning.