Smoked salmon fishcakes
Ingredients to serve 4
Friday 25 May 2012
1kg new potatoes
150g smoked salmon, roughly chopped
4 spring onions, roughly sliced
2 fresh red chillies, chopped into rings, seeds and all
100g pitted black or green olives, roughly chopped
1 tablespoon capers, roughly chopped
Half a beaten egg
3 tablespoons roughly chopped fresh coriander
Juice and zest of half a lime
2 tablespoons plain flour
Salt and freshly ground black pepper
Extra virgin olive oil
For the lime mayonnaise
Juice and zest of half a lime
1 garlic clove, crushed
4 tablespoons mayonnaise
To serve: sweet chilli dipping sauce
Fishcakes are very popular in our household, and our fishcake recipe results in a lumpy fusion of spicy, piquant flavours. If you want to try something different, you could use smoked haddock or cod instead of the salmon.
Bring a large pan of salted water to the boil and add the potatoes. Cook until tender, then crush roughly, leaving some small chunks and some larger ones. Set aside to cool.
Put the potatoes, salmon, spring onions, chillies, olives, capers, egg and coriander into a large bowl. Add the lime zest and juice and mix thoroughly. Sprinkle the flour over and mix it in. Season with salt and pepper. Take handfuls of the mixture, form them into balls, and place them on a baking sheet. They can be kept for several hours in the fridge at this stage if necessary.
Heat a good splash of extra virgin olive oil in your frying pan. Add your balls of fish mixture, spacing generously. Once you have your panful, gently press the balls flat with a fish slice or spatula.
Give the pan a gentle shake to make sure the fishcakes have not stuck, then leave them until the first side is golden brown – about 5 minutes, depending on the heat. Turn carefully and cook the other side.
To make the lime mayonnaise, mix together all the ingredients in a small bowl. Serve the fishcakes with a green salad, the lime mayonnaise and a sweet chilli dipping sauce.
Taken from 'Made at Home: Curing & Smoking' by Dick & James Strawbridge, (Mitchell Beazley, £12.99)
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