These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout.
- 250g/9oz fresh salmon fillets
- 1 large floury potato, peeled and quartered
- generous knob unsalted butter
- 1 tbsp tartare sauce
- ½ unwaxed lemon, finely grated zest only
- 60g/2¼oz frozen peas, defrosted
- 2 large spring onions, finely sliced
- 1 small free-range egg, lightly beaten
- 55g/2oz plain flour
- 40g/1½oz panko breadcrumbs
- sea salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the water. Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.
Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest.
Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.
Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!
Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately.