Wild Salmon Fishcakes with Capers & Lemon


A really simple midweek supper, you can of course use any fish at all, and use up either leftover mash or get rid of any tatties lurking in the veg box. Fish freezes really well and defrosts quickly, so make sure you stock up, especially if you see it on sale. Wild Salmon is by far and away better for you than farmed salmon, but mackerel is an equally nutritious and inexpensive alternative. All cold water fish have good amounts of omega 3 and this is such a lovely way to consume them!


Makes 8 big fish cakes:


Ingredients:


4 medium sized potatoes

2 salmon fillets

1 cup of milk

1 bay leaf

1 handful of green herbs - chives, dill or parsley

1 tbsp capers - roughly chopped

zest of one lemon

freshly ground black pepper and sea salt

2 heaped tbsps plain flour

2 eggs, beaten

3 heaped tbsps of bread crumbs


Method:


Boil the potatoes in salted water until a sharp knife or skewer passes gently through them. Meanwhile, gently poach the fish fillets in the milk with the bay leaf. Lift the fish out of the milk and leave to cool, but keep reserve the milk. Drain the potatoes and leave to dry out slightly in the colander, before returning them to the pan and mashing them well. Add a dash of the poaching milk to give a good consistency. When the fish has cooled, gently removed the skin and flake the flesh into the mash. Add the capers, lemon zest and herbs and mix gently, leaving the salmon chunks fairly big. Season well and when cool enough to handle, shape into patties.


Spread the flour out on a plate, then roll each patty gently in it and set aside on a board. Replace the flour with the bread crumbs on the same plate. Whisk the eggs in a wide breakfast bowl and then carefully take one fish cake, dip it in the egg then roll it in the bread crumbs. Heat some oil in your biggest frying pan and then as you dredge the fishcakes in the bread crumbs, lower them gently into the hot oil. Resist the temptation to turn them too early - they need a good few minutes to crispen up! Serve with a dollop of tartar sauce, mayonnaise or even Encona hot sauce, with a good squeeze of lemon juice and big fresh salad. Enjoy x