Bill Granger recipe: Herby salmon fishcakes in polenta crumb
Sunday 27 April 2014
The cornichons in these fishcakes add a lovely crunch and sharpness. They can be quite salty, so make sure to taste the mixture before seasoning further.
400g floury potatoes, peeled
1 tbsp plain white flour, plus further 50g
2 tbsp chopped dill
30g watercress, chopped
3 spring onions, chopped
3 cornichons (or 1 small gherkin), finely chopped
350g hot smoked salmon, flaked
1 beaten egg
1 tbsp milk
4 tbsp light-flavoured oil
Place the potatoes in a pan and cover with water. Bring to the boil then simmer until cooked through. Drain, return to the pan and mash. Set aside to cool then stir in 1 tbsp of flour.
Stir through the dill, watercress, spring onions and cornichons. Fold through the salmon and season with salt and freshly ground black pepper to taste. Shape into 8 cakes and chill for 30 minutes.
Break the egg into a bowl and beat the milk in with a fork. Place the 50g of plain flour and the k polenta in separate shallow bowls. Coat the fishcakes in plain flour, then egg, then polenta.
Heat the oil in a large frying pan over a medium heat. Fry the fishcakes for 5 minutes on each side. Drain on kitchen paper and serve with mayo, lemon wedges and green beans, or your veg of choice.
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