Salmon

Smoked salmon fish cakes with dill and cornichon mayonnaise

Name: Smoked salmon fish cakes with dill and cornichon mayonnaise recipe
Yield: 12
Ingredients: 1kg desiree potatoes, quartered; 1/2 bunch dill, finely chopped; 1/2 bunch finely chopped flat-leaf parsley; Finely grated zest of 1 lemon, plus extra wedges to serve; 100g fresh breadcrumbs; 1 egg, lightly beaten; 250g hot-smoked salmon or trout, skin removed, flaked; 1/3 cup (50g) plain flour; Extra virgin olive oil, to shallow-fry; 1/4 cup (45g) chopped cornichon; 1/2 cup (150g) whole egg mayonnaise; Watercress or rocket, to serve

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by Phoebe Wood

Aug 18, 2020

These smoked salmon fishcakes are an Aussie staple, and thanks to Phoebe Wood, couldn't be easier. Simple, and kid-friendly, these super-tasty fish cakes will beat anything store-bought.

1kg desiree potatoes, quartered
1/2 bunch dill, finely chopped
1/2 bunch finely chopped flat-leaf parsley
Finely grated zest of 1 lemon, plus extra wedges to serve
100g fresh breadcrumbs
1 egg, lightly beaten
250g hot-smoked salmon or trout, skin removed, flaked
1/3 cup (50g) plain flour
Extra virgin olive oil, to shallow-fry
1/4 cup (45g) chopped cornichon
1/2 cup (150g) whole egg mayonnaise
Watercress or rocket, to serve

Method

1.

Place potato in a saucepan of cold salted water over high heat. Bring to the boil and cook for 20-25 minutes until potatoes are very tender. Drain and cool, then roughly mash. Place in a bowl and add half the dill, parsley, lemon zest, breadcrumbs and egg, and mix to combine. Fold in the salmon, then season. Shape fish cake mixture into 12 patties and chill in the fridge for 30 minutes, or if you’re pressed for time, place in the freezer for 10 minutes.
2.

When ready to cook, dust both sides of fish cakes in flour, shaking off excess. Heat 5mm oil in a large frypan over medium-high heat and fry fish cakes for 2-3 minutes on each side until golden. Transfer to paper towel to drain.
3.

Combine cornichons, mayonnaise and remaining dill in a bowl. Season. Serve fish cakes with dill and cornichon mayonnaise, watercress and lemon wedges.