Rustic Smoked Salmon Fishcakes. Rustic Smoked Salmon Fishcakes Clair Clark - Coriander & Lime Scotland. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce.
You can cook Rustic Smoked Salmon Fishcakes using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Rustic Smoked Salmon Fishcakes
- Prepare 2 of Cooked Smoked Salmon Fillets.
- You need 1 cup of Fresh Parsley.
- You need 1 of Chopped Red Onion.
- It’s 1/4 cup of Butter (for mash).
- It’s 1/4 of Plain Flour.
- You need 1/2 cup of Breadcrumbs.
- It’s Knob of Butter (for mash).
- Prepare 3 tbsp of Olive Oil.
- It’s 8 of medium sized Potatoes.
- Prepare of 1/4 Cream, preferably double cream.
Use a spoon to stir everything together - the salmon will break up further as you mix. Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo Its time to get out the frying pan and make room for some incredibly delicious salmon and mackerel fishcakes. It's spread on thick slices of char-grilled toasted bread and topped with caper berries and chives. It's elegant, easy and best of all delicious!
Rustic Smoked Salmon Fishcakes instructions
Boil the peeled potatoes until soft. Drain the water. Add a knob of butter and the cream to mixture and mash vigorously until smooth, fluffy with no lumps. Pop in the red onions and parsley, mix through the mash..
In a separate bowl you’ll have already flaked the cooked salmon with a fork. Add the flakes salmon to the mashed potatoes and fork it through evenly..
Then scoop out a palmful of the potatoes mixture. Place on surface and shape into a thick, round Pattie. Then coat with flour, followed by the breadcrumbs. Place on a non stick baking tray and pop it in the oven at 180 degrees (fan assisted) for about 30-35 minutes or until almost crispy and golden..
You can serve this with a fresh green salad or a veg of your choice!.
With no breadcrumbing and messy bowls of egg to contend with, they are hassle-free and perfect for a busy weeknight. The first step is to take your canned salmon and put it in a large bowl. Add the mashed (or grated potato), the diced spring onions, the nicely cut coriander, lemon zest, ½ tsp salt and finally some black pepper. Now you need to wet your hands. Drain and tip into a large mixing bowl, mash well and set aside.
