Anyway, after me banging on about how good the fishcakes were (and normally I think that fish is the devil's spawn), I received a number of comments and emails asking for the recipe. And because I am kinder than Mother Theresa (but with better dress sense), I asked Steve to email me the recipe so that you too can enjoy the feast. Here goes.......
Pic.No.1 Salmon and dill fishcakes served with spicy noodles
- 800g (1.8 lbs) skinless salmon fillets
- 2 bay leaves
- small bunch dill, stalks and fronds separated
- 500ml (1 pint) milk
- 600g (1.3 lbs) Maris Piper potatoes, peeled and chopped into even sized chunks
- zest 1 lemon
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- 4 tbsp capers, rinsed and dried
- Flour for dusting your hands
- 1 egg, beaten
- 100g (half a cup) breadcrumbs (or use Jamie Oliver ready-made lemony breadcrumbs for extra 'tang'
- 4 tbsp vegetable or sunflower oil
- Lemon wedges and watercress, to serve
Pic.No.2 Look! A picture of the ingredients
Method1. Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
Pic.No.2. Lifting the poached salmon from the pan to the plate
2. Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn't catch at the bottom of the pan, for 2-3 mins - it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
3. Mixing and shaping fish cakes. Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm (1 inch) thick. Repeat to make 8 cakes.
4. Breadcrumbing and browning. Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Alternatively for a healthy option, you can cook them in the oven at 200 degrees (Gas Mark 6, 400F) until the breadcrumbs are golden brown (that is what Steve did). Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.
Pic.No.3 Fishcakes baked in the oven
Nutrition (if fried. Obviously calories and fat will be significantly reduced if oven-baked)431 kcalories, protein 27g, carbohydrate 27g, fat 25 g, saturated fat 5g, fibre 2g, sugar 4g, salt 1.05 g
So let me know what you think if you decide to give it a go!