Easy Peasy Recipe For Smoked Salmon Fishcakes

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!

Ingredients

1 Salmon Fillet 
350g Potatoes 
1/2 Cup Fresh Peas 
2 Tsps Tomato Ketchup 
1 Tsp English Mustard 
1 Lemon 
1 Tbsp Chopped Dill 
4 Tbsps Crème Fraîche 
1 Cup Breadcrumbs
1 Spring Onion

Directions

• Pre-heat the oven to 200C
• Boil 2 pots of water with 1/2 tsp salt in each
• Peel and chop the potatoes into golf ball sized chunks
• Finely chop the dill and spring onion
• Boil the potato in water for around 10 minutes, until you can easily slip a knife through them
• Drain the potatoes and put them back in the pan, then dry them off a bit by putting them on the hob on a high heat for a minute (this will help the mixture stay together!)
• Whilst the potatoes are boiling, lightly coat the salmon in a bit of olive oil and season with a pinch of salt and pepper
• Place the salmon on a baking tray and cook for 6-8 minutes on the top shelf of the oven
• Cook the peas in the other pan of boiling water for about 4 minutes, then drain them

Once these bits are done, you’re ready to assemble your fishcakes!

• Thoroughly mash the potato and add 1/4 tsp salt and some pepper
• Mix in the peas, 3/4 of the spring onion and the ketchup, mustard and dill
• Zest in a 1/4 tsp of lemon zest
• Break the salmon into small flakes and gently stir this in too
• Form the mixture into 4 equally sized compact patties
• In a seperate bowl put 3 tbsps of soured cream, then *carefully* dip the patties into this to coat all sides
• Roll the fishcakes in the breadcrumbs to completely coat them
• Add two tbsps of olive oil to a frying pan on a high heat
• Gently place the fishcakes in the oil and cook for 2-3 minutes on each side until they look nice and crispy. Try not to move them around too much to avoid any breakage!
• Then put them into the oven for 5 minutes, and VOILA you have beautiful fishcakes!
• Serve with a leafy salad and garnish with the remaining spring onion.

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!