Fiona Beckett's Salmon Fishcakes
Over a year ago
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Ingredients
- 350g cooked salmon
- 350g freshly cooked mashed potato, cooled
- 1tbsp tomato ketchup
- 1tsp anchovy essence
- 1tsp mustard
- 2tbsp finely chopped fresh parsley
- plain flour, for dusting
- 1tbsp olive oil
- 15g butter
- 3tbsp lemon juice
- 40g unsalted butter
- 25ml double cream
- 2tbsp finely chopped chives
Accompaniment
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Description
This is a great way of using up leftover salmon and potatoes.
Method
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1
1. Flake the salmon, removing all skin and bones. Mix half the salmon with the mash, ketchup, anchovy sauce and mustard, and mash together. Season to taste. Add the remaining salmon and parsley and mix in gently.
Divide the mixture into four, lightly flour your hands and shape each piece into a deep fishcake. Place on a tray, cover with clingfilm and refrigerate for half an hour. Preheat the oven to 200C/gas 6. Lightly flour the fishcakes.
2. Heat a frying pan over a moderate heat, add the oil and then the butter. When the butter starts foaming, add the fishcakes and fry for about 3 minutes each side until browned. Transfer to a baking dish and bake for 10-15 minutes until hot.
3. Make the sauce by heating the butter in a saucepan. Add the cream and heat through without boiling. Add the lemon juice and chives and warm through. Season with salt and pepper. Serve with buttered spinach.
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