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STARTER - SALMON FISHCAKES
This light salmon cake recipe is
• 100g fresh, deboned and scaled Fillet of Salmon
quick to prepare and will last
(smoked or unsmoked)
even less time on your plate.
•300g floury Potatoes, peeled and chopped into quarters
Delicious with Saffron aioli
•1 Parsley, handful chopped
•1 large Egg
available in our stores, a crisp
•1 Lemon, zested
green salad and a glass of cool
•1 tbsp All-Purpose Flour, plus extra for dusting
•Boil water in a large saucepan and add roughly 1tbsp salt. Add the chopped potatoes and allow the pan to
return to the boil, adding more water to cover the potatoes if necessary. Once boiling, reduce the heat and
simmer for roughly 8-10 minutes. In the meantime, rub the salmon all over with some olive oil and season. Grill
at a high heat for 8 minutes, turning it over halfway so it is completely cooked through.
•Set the salmon aside and remove the potatoes from the heat. Drain the potatoes and return them to the pan,
allowing them to dry naturally for a minute or so. Mash them well and set aside to cool. Remove the skin from
the salmon fillet and flake the flesh into a bowl. Once the potatoes are cooled, add the fish and one tablespoon
of flour to the pan, followed by the egg and chopped parsley. Season, add the lemon zest and mash the mixture
all together thoroughly.
•Dust a plate or surface and divide the potato mixture into four equal parts. With floured hands, pat them into
discs, roughly 2cm thick. Dust them with flour on all sides and once formed, place them in the fridge for 15
minutes so they can chill and firm up.
•Place a large frying pan on a medium heat and add 2 tbsp olive oil. Once heated, add the fishcakes and fry for 4
minutes on each side or until golden and crispy. Cook them two at a time if necessary; you want them to be over
the hottest part of the pan to cook evenly. Serve them immediately with slices of lemon for squeezing.