This is a lovely recipe and the fish cakes can be made large or small depending on whether or not they will be served as canapes, or burger size for brunch, lunch or dinner. It will double very well and using left over poached salmon is perfect.
- 500 gr poached salmon
- 500 gr potatoes peeled, boiled, cooled and grated on a box graters large holes.
- 2 teas dill finely chopped
- 2 teas spring onion white part finely chopped
- 4 tbsp spring onion green tops sliced
- 2 tbsp parsely finely chopped
- 1 teas Tabasco sauce
- 1 ½ tbsp Dijon mustard
- lg pinch cayenne pepper
- 2 teas salt
- 4 slices white bread processed into bread crumbs for coating and frying.
- 40 grams white bread crumbs taken from the original 4 slices.
- 3 tbsp butter for frying
- 3 tbsp vegetable oil for frying
- 1-2 tbsp lemon juice
- Poach the salmon and boil the potatoes, let cool. Flake the salmon and grate the potatoes into a large bowl.
- Combine everything plus the 40grams of bread crumbs and a bit of freshly ground black pepper. Using a fork mix together trying not to break up the salmon too much. You want to see the salmon flakes while you are eating them.
- Taste for salt and lemon juice.
- Refrigerate for one hour for the mix to set up. This will make it easier to handle the mixture when you make the cakes.
- Using an ice cream scoop make the salmon cakes the size you would like them, mine are usually smallish, about 70grams (3oz) each.
- Coat the salmon cakes with the fresh bread crumbs and return to the fridge until you are ready to cook them.
- When ready, melt the butter and oil in a medium size pan and brown the salmon cakes on both sides and giving them about 4 to 5 minutes on each side.