serves 6
Ingredients
For the fishcake mixture
300g peeled potatoes (approx 4 medium sized potatoes)
2 large eggs
100g smoked salmon trimmings
1 x 400g tin of red salmon
2 tablespoons mayonnaise
3 tablespoons chopped fresh parsley
juice of half a lemon
½ teaspoon cayenne pepper
freshly milled black pepper
For coating the fishcakes
4 slices from a 2lb loaf of white bread (thick cut)
2 large eggs
Method
- Cut the peeled potatoes into approx 1.5cm cubes and boil for 20 to 25 minutes until tender.
- Meanwhile hard boil the eggs, peel them, then put them through a small food processor to mash them up finely.
- Drain the potatoes and put through a mouli or potato ricer.
- Cut the smoked salmon trimmings into small pieces.
- Drain the tin of salmon.
- Mix all the fishcake ingredients together well in a large bowl. Cover with cling film then leave in the fridge for at least 1 hour.
When you’re ready to make the fishcakes
- Preheat the oven to 180°C fan oven, 200°C conventional oven.
- Cut the crusts off the bread, break into chunks and whizz into fine breadcrumbs in a small food processor.
- Beat the eggs in another bowl.
- Take a generous heaped tablespoon of fishcake mixture and form it into a fishcake approx 1.5cm thick and 6cm diameter.
- Dip the fishcake in the beaten egg, then cover with breadcrumbs and place on a greased baking tray.
- Repeat the previous two steps until you’ve used up all the mixture (it should make 12 fishcakes).
- Bake in the oven until golden brown, turning once halfway through cooking (approx 15 minutes in a fan oven).