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Salmon fishcakes recipe And Books

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Salmon fishcakes recipe and books

So you would like to know how to make Salmon fishcakes recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


salmon fishcakes
delia smith

for the fishcakes:
425g red salmon
275g desiree or king edward potatoes peeled and cut into large chunks
2 tablespoons mayonnaise
2 heaped tablespoons chopped fresh parsley 2 heaped tablespoons salted capers or capers in vinegar drained and chopped
6 pickled gherkins (cornichons) drained and chopped
2 large eggs hardboiled and chopped small
1 dessertspoon anchovy paste or 4 anchovies mashed up
2 tablespoons lemon juice
1/4 teaspoon powdered mace
1/4 teaspoon cayenne pepper
salt and freshly milled black pepper

for the coating and frying:
a little flour for dusting
1 large egg beaten
75g matzo meal or fresh white breadcrumbs about 2 tablespoons groundnut or other flavourless oil
about 10g butter

to serve:
1 quantity parsley sauce (qv)
a few sprigs fresh parsley lemon wedges

Boil the potatoes in salted water for about 25 minutes or until theyre absolutely tender when tested with a skewer. (Be careful though if they are not tender you will get lumps.)
Drain the potatoes and mash them to a puree with the mayonnaise using an electric hand whisk then add some seasoning.
In a large mixing bowl simply combine all the ingredients for the fishcakes together.
Mix really thoroughly then taste and season again if it needs it.
After that allow it to cool thoroughly then cover the bowl and place it in the fridge giving it at least 2 hours to chill and become firm.
When you are ready to cook the fishcakes lightly flour a work surface then turn the fish mixture on to it and using your hands pat and shape it into a long roll 5 to 6cm in diameter. Cut the roll into 12 round fishcakes pat each one into a neat flat shape and then dip them one by one first into the beaten egg and then into the matzo meal (or breadcrumbs) making sure they get a nice even coating all round.
In a large frying pan heat the oil and butter over a high heat and when it is really hot add half the fishcakes to the pan then turn the heat down to medium and give then 4 minutes shallow frying on each side.
Drain on crumpled greaseproof paper and keep warm.
Repeat with the rest of the fishcakes adding a little more oil and butter if needed.
Serve immediately on hot plates with the parsley sauce sprigs of parsley and some lemon wedges.

The thing to remember here is that good quality tinned salmon makes better fish cakes than fresh so dont be tempted to cook some salmon just for this.

This Recipe Serves 6 (2 each)




(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Salmon fishcakes recepie. Check out these great recipe books and learn how to make Salmon fishcakes!
View Recipe Books - Salmon Recipe


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