Salmon Fishcakes with a Creamy White Wine and Dill Sauce

Tue, 31 January 2023

Serves 4

Salmon Fishcakes

Ingredients

600g salmon

1 tsp oil

400g mashed potato ( cooked )

2 tsp freshly chopped dill

2 tsp chopped flat-leaf parsley

2 tsp capers

Sea and pepper

1 tsp dijon mustard

50g flour

100g panko / golden breadcrumbs

Spray Oil

 

Sauce

250g butter 

Juice of half a lemon

6 tbsp cream

Salt and pepper

 

Sauce Method

Melt the butter over a gentle heat, squeeze in the lemon juice and allow to slowly combine and infuse. Allow the sauce to gently bubble and thicken a little for 5 minutes.

 

Method

1.       Fishcakes: Preheat the oven to 180?. Lay the salmon on an oven tray with parchment paper. Drizzle with 1 tsp oil and roast for 12 minutes. Flake up the fish into large chunks.

2.       Peel, boil and mash the potatoes. Finely dice the dill and parsley & capers.

3.       In a large bowl, combine the mashed potatoes, herbs, dijon and seasoning. Stir together well, then gently fold in the large chunks of salmon. Mould and shape the mixture into four large fishcakes. Cover and chill for 30 minutes.

4.       Set up 3 plates, flour on one, egg on the other and breadcrumbs on the other. Dip the fishcakes in flour first, then egg and then breadcrumbs. Pat the breadcrumbs on well.

5.       Line a tray with parchment paper lay on the fishcakes and spritz well with spray oil. Bake in the oven for about 25 minutes until golden brown, turning mid-way through cooking.

6.       To Serve : Spoon the sauce on the bottom of the plate. Sit the fishcake in the centre and garnish with a little fresh parsley and dill. Serve with a fresh green salad or steamed greens.