adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double-salmon fishcakes with preserved-lemon mayo
Double-salmon fishcakes with preserved-lemon mayo
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevated salmon fishcakes with a gourmet touch.
Ingredients:
  • 200g salmon fillet, skin removed, pin-boned
  • 100g smoked salmon, chopped
  • 500g mashed potato (from about 3 potatoes)
  • 1 onion, coarsely grated
  • 20.00 ml chopped flat-leaf parsley leaves
  • 20.00 ml chopped chives
  • 3 eggs
  • 19.80 gm whole-egg mayonnaise
  • Sunflower oil, to shallow-fry
  • 50g plain flour
  • 420g breadcrumbs
  • Salad leaves, to serve
  • Lemon wedges, to serve
  • 100ml whole-egg mayonnaise
  • 150ml creme fraiche or sour cream
  • 1/4 preserved lemon*, flesh and pith discarded, rind finely chopped
  • 20.00 ml finely chopped chives (optional)
Instructions:
  • Prepare a baking tray by lining it with parchment paper.
  • Steam the salmon fillet in a bamboo or metal steamer over simmering water for 6 minutes, or until the salmon is cooked through.
  • In a bowl, combine salmon fillet, smoked salmon, potato, onion, parsley, chives, 1 egg, and mayonnaise. Season with sea salt and freshly ground pepper, then mash together using a potato masher. Shape into 8 balls, flatten into patties, and chill on a tray while you make the mayonnaise.
  • Combine mayonnaise, creme fraiche or sour cream, preserved lemon, and chives, then refrigerate until serving.
  • Heat a large, deep frypan with 3-4cm of oil over medium-high heat until a cube of bread turns golden in 30 seconds when tested for temperature.
  • Next, lay out the flour and breadcrumbs on separate sheets of baking paper. Whisk the remaining 2 eggs in a small bowl. Dredge the salmon fishcakes in the flour, dip into the beaten egg, and coat thoroughly with breadcrumbs.
  • Fry the fishcakes in two batches until crispy and golden. Plate them on a bed of fresh salad leaves, top with preserved-lemon mayonnaise, and serve with lemon wedges on the side for squeezing.

Similar Recipes