On the menu from HelloFresh this week was a recipe for Slightly Smoked Salmon Fishcakes. My husband doesn’t like most fish, so I cooked these at the weekend and froze them.
For the last four days I’ve been taking one to work with me as part of a packed lunch, complete with a side of leafy green salad. These fishcakes pack in a lot of flavour and should keep you full until dinner time.
So here is the recipe. It looks like a lot of steps but all are really simple things like boiling peas, so don’t let that put you off – this can all be done in well under 40 minutes!
1 Salmon Fillet
1/2 Cup Fresh Peas
2 Tsps Tomato Ketchup
1 Tsp English Mustard
1 Tbsp Chopped Dill
4 Tbsps Crème Fraîche
1 Cup Breadcrumbs
1 Spring Onion
Once these bits are done, you’re ready to assemble your fishcakes!
The recipe was is really simple, however I found that upon dipping my perfectly neat fishcake patties into the soured cream, the first one got stuck to the bowl and crumbled to pieces.
If this happens to you, DON’T WORRY! All you need to do is take a deep breath, then just squeeze the mixture back together and into shape again, before coating it with the breadcrumbs. It doesn’t matter if a bit of the soured cream or some of the breadcrumbs end up inside the fishcake – I promise you they will still be delicious. You can see in the picture below that my fishcake wasn’t perfectly round by the end of cooking as it split a bit… but taste wins over appearance any day in my house!