Comforting

Hot-smoked salmon cakes

Name: Hot-smoked salmon cakes
Yield: 8
Ingredients: 500g desiree potatoes, peeled, chopped into 2cm pieces; 200g sourdough bread, torn; 2 garlic cloves, finely chopped; 2 tsp fennel seeds, toasted, crushed; 30.00 ml extra virgin olive oil, plus extra to drizzle; 1/2 bunch flat-leaf parsley, leaves roughly chopped; 1/2 bunch dill, roughly chopped, plus extra sprigs to serve; 350g hot-smoked salmon, flaked Finely grated zest and juice of 1 lemon; 150g plain flour; 2 eggs, lightly beaten; Sunflower oil, to shallow-fry; 1/4 savoy cabbage, thinly sliced; 6 Brussels sprouts, thinly shaved; Cornichons, to serve

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by Valli Little

delicious. team

May 21, 2016

It doesn't get much better than a hot-smoked salmon cake for truly easy winter dinner. Quicker than fish pie and just as delicious, you'll want to keep this recipe in your midweek repertoire.

500g desiree potatoes, peeled, chopped into 2cm pieces
200g sourdough bread, torn
2 garlic cloves, finely chopped
2 tsp fennel seeds, toasted, crushed
1 1/2 tbs extra virgin olive oil, plus extra to drizzle
1/2 bunch flat-leaf parsley, leaves roughly chopped
1/2 bunch dill, roughly chopped, plus extra sprigs to serve
350g hot-smoked salmon, flaked Finely grated zest and juice of 1 lemon
1 cup (150g) plain flour
2 eggs, lightly beaten
Sunflower oil, to shallow-fry
1/4 savoy cabbage, thinly sliced
6 Brussels sprouts, thinly shaved
Cornichons, to serve

Method

1.

Place potato in a saucepan of cold salted water and place over medium heat, bring to the boil and simmer for 10 minutes or until tender. Drain and return to pan.
2.

Heat gently for 30 seconds to remove any excess water. Cool slightly, then roughly mash.
3.

Preheat the oven to 180°C. Toss bread, garlic, fennel and olive oil in a bowl. Spread over a baking paper-lined baking tray and bake for 10 minutes or until lightly toasted. Transfer to a food processor and whiz to a rough crumb. Set aside to cool.
4.

Combine parsley, dill, mashed potato, salmon, lemon zest and 1/2 cup crumb mixture in a bowl. Form mixture into 8 balls and flatten slightly to form patties. Coat in flour, then dip in egg and coat in remaining crumbs. Chill for 15 minutes to firm up.
5.

Heat 2cm sunflower oil in a frypan over medium heat. In batches, shallow-fry fishcakes for 2-3 minutes each side until crisp and golden. Drain on paper towel.
6.

Toss cabbage, Brussel sprouts and lemon juice in a bowl. Season to taste. Serve fishcakes with cabbage salad, cornichons, dill and a drizzle of olive oil.