Salmon Fishcakes

The perfect starter or party food.

Ingredients


  • 1 side of wild salmon
  • 75 g fine lilliput capers (tiny spanish capers)
  • 75 g cornichons (pickled gherkin cucumbers)
  • 250 g butter (unsalted)
  • 50 ml tomato ketchup
  • 300 g mash potato
  • 50 g chervil
  • 50 g parsley

Method

  1. Place the salmon on parchment paper with the butter spread across the flesh. Season with salt and pepper.
  2. Place the Thyme, bay leaf and sprigs off parsley on top.
  3. Pour over the white wine and cover with parchment paper.
  4. Cover the entire tray with tinfoil and place in the oven for 10 minutes at 180°c until slightly cooked.
  5. Take the salmon out of the oven and pull apart placing in a mixing bowl.
  6. Soften 250g butter.
  7. Chop the capers, cornichons, chervil and parsley and place with the salmon.
  8. Add the butter, mashed potato and tomato ketchup to the salmon, fold all the ingredients together.
  9. Then make 100g fish cakes, whisk 4 eggs and place in a bowl and put aside.
  10. Place the fishcake in the flour and cover, dusting off any loose flour.
  11. Then place into the whisked egg and let any excess fall off.
  12. Now place in the bread crumbs pat into shape.
  13. Deep fry for 4-5 minutes and place in the oven for 20 minutes at 180°c to cook through.




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