Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Salmon Fishcakes.

    Share
    avatar
    Admin
    Admin

    Posts : 836
    Join date : 2008-09-14
    Age : 55
    Location : Bridgwater, Somerset.

    Salmon Fishcakes.

    Post  Admin on Fri Apr 26, 2013 1:02 pm


    Prep time:30 min, plus chilling. Cook time:30 mins. Serves:6

    Ingredients
    85 g stale wholemeal bread
    about 600g cooked wild salmon
    about 300g cooked potatoes, mashed without milk and butter
    handful of flat leaf parsley, chopped
    2 eggs, beaten
    3-4 tbsp vegetable oil or olive oil
    freshly ground salt and black pepper
    crème fraîche tartare, to serve
    Buy Ingredients at mySupermarket
    More information How does this work?Close It's simple.
    With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
    You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
    One thing is for sure though, you are guaranteed to find the best value.
    .Method
    1. Preheat the oven to 150°C/gas 2.

    2. Cut the bread into small squares and place on a baking tray. Put in the oven for 15 minutes until dried out. Tip into a food processor and whiz to make crumbs.

    3. Roughly mash the salmon with the potato, so it still has coarse textured flakes and is not a homogenous purée. Mix in the parsley and season with salt and freshly ground black pepper.

    4. Shape the mixture into twelve flat cakes, about 2cm thick. Place them on a large plate and cover with cling film. Leave in the fridge for an hour or two to firm up, or longer if convenient.

    5. Tip the beaten eggs onto a large flat plate, and spread the dried breadcrumbs on another. Dip the fishcakes first in the egg, turning to coat both sides, then in the breadcrumbs making sure the sides are well crumbed too. Place the coated cakes on a third large plate.

    6. Heat a shallow film of oil in a large frying pan over medium heat. Add the fishcakes, in batches if necessary, and fry for 4 minutes or so on each side until golden brown. Drain on paper towel.

    7. Serve with a dollop of Crème Fraîche Tartare.


      Current date/time is Sun Jun 25, 2017 6:04 am