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Salmon Fishcakes with Dill
I like to eat fish at least a couple of times a week and am lucky to have an excellent fishmongers nearby in Twickenham high street. I’d had fish pie in mind. It’s one of my favourite things but once in Sandys I made a sudden change of plan and decided on salmon fishcakes. I bought a lovely large piece of organic salmon and a bunch of dill. Well, dill is an obvious accompaniment to salmon, but for the very good reason they go so well together.
My Smoked Haddock Fishcakes proved a big hit and I thought it was time to try the salmon variety. I do love salmon. Fishcakes in Mrs Beeton’s day were a way of using up leftover fish and potatoes. I have to say I rarely have leftovers of either! They’re also a good frugal way of stretching out a piece of fish if you have a family to feed or are on a tight budget. I guess I might have killed the ‘frugal’ part of this by buying organic salmon but salmon is quite cheap in supermarkets now so you don’t have to buy the best. I like to treat myself to wild salmon when it’s in season but I don’t think I’d make fishcakes with that.
I pretty much followed my own recipe for the smoked haddock fishcakes but with a few differences. My piece of salmon weighed about 480g so I used a couple of large potatoes which weighed much the same so there was pretty much a 1:1 ratio of salmon to potato. You need to use ‘old’ potatoes rather than ‘new’ so they will mash well; a variety like Maris Piper. Peel and cut them into large chunks and then boil in salted water until just tender. Drain and mash with a large lump of butter.
Don’t be tempted to use a blender and make a puree as that will be too soft and smooth. I used a masher and then fork to get a rough smoothness, leaving the mixture still fairly dry so the fishcakes wouldn’t fall apart when fried later. While the potatoes are cooking get the fish in the oven. I drizzled some olive oil over the fish and seasoned with salt and pepper.
I then poured a little dry vermouth (or use white wine) in to just cover the base of the dish and covered in foil. I decided to bake it in the oven rather than poach for a better flavour but covered with fish with foil so it didn’t dry out at all and brown; I wanted it soft and moist to go into the fishcakes. I checked after 20 minutes but it wasn’t cooked through and it took 35 minutes in the end in a 200C/180 Fan oven.
Once the fish was done, I poured off the excess fat and juices and then carefully flaked the salmon with a spoon and fork. I wanted pieces of fish in my fishcakes, not a mush. I added the fish to the mashed potato.
Then I finely chopped some fresh dill and added 2 tablespoons. I grated the zest of 1/2 lemon into the mixture and also added a good squeeze of lemon juice.
Finally I added freshly grated pepper and some salt then mixed everything together very carefully.
I didn’t want to make a soft, puree-like mush but for the fish within the mixture to stay in identifiable pieces.
Have ready a shallow bowl with a beaten egg and one with some flour. Now take a large spoonful of the fish mixture and shape it – with oiled hands – to a ‘fishcake’ shape. Dip in the egg and then the flour. I made 7 fishcakes with this mixture. They were a little uneven in size! The last ones a bit bigger, so if I’d been more careful and measured out I could have made 8.
I only wanted to cook 2 for my supper so froze the others for another time. If you do this, remember to get them out in plenty of time to defrost before cooking. Meanwhile, I heated a pan with a layer of oil. When hot, I added the fishcakes and cooked over a medium heat till brown on both sides, flipping them over when the first side was nicely browned.
You want to cook them fairly gently so they have time to heat through. I served them with some flash-cooked spinach – just briefly semi-boiled/semi-steamed in a tight fitting pan – drained and then a little extra virgin olive oil and a squeeze of lemon juice drizzled over the top.
They were so good! I do love fishcakes and these were very tasty; the fish wonderfully moist; the fish pieces distinct from the potato; a nice hint of dill and lemon coming through. They’re such great things to prepare ahead of time too. You can make them earlier in the day and leave in the fridge and/or freeze some, making them ideal for informal entertaining or a family meal.
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3 thoughts on “ salmon fishcakes with dill ”.
I know I would enjoy your salmon fishcakes as I love potato cakes and salmon as well…just never had a fishcake. 🙂
Thank you, Karen, and if you try this recipe I hope you enjoy the fishcakes. They’re slightly ‘nursery’ food in a way but commonly found on restaurant menus here. I had some last week in Joe Allen’s with an accompanying shrimp sauce and it was delicious.
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Hot-smoked salmon cakes with dill mustard dressing
Serves 4 Starters and mains
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Ingredients
- 500g boiling potatoes, peeled and quartered
- 1 red onion, peeled and thinly sliced
- 3tbsp grain mustard
- 2tbsp brown sugar
- 1tbsp white vinegar
- 3tbsp roughly chopped dill
- 4tbsp self-raising flour, plus extra for dusting
- 250g hot-smoked salmon, skin and bones removed
- a handful of fresh flat-leaf parsley, roughly chopped
- vegetable oil, for cooking
- a handful of fresh rocket or watercress
- 1 lemon, cut into quarters, to garnish
Place the potatoes and half the sliced onion in a large saucepan and cover with cold water. Season with salt and pepper and bring to boil then reduce the heat and simmer for 15-20 minutes until the potatoes are cooked.
Meanwhile, mix the mustard, sugar, vinegar and dill together in a small bowl and set side. Drain the potatoes, ensuring as much moisture as possible is drained off. Return to the saucepan and mash, then add the flour and mix thoroughly.
Flake the salmon and add this, along with the remaining sliced onion and the parsley, to the pan and mix it all together. Taste for seasoning and adjust if necessary.
Once the mixture is cool enough to handle, divide it into eight equal portions. Roll these into balls, then flatten them into barrel shapes and dust generously with more flour. Heat 5mm oil in a frying pan. Place as many fishcakes as will fit comfortably into the pan and fry, gently flipping them from time to time until both sides are golden and the cakes are heated through. It may be easier to colour them in the pan, then place them on a lined baking tray and warm them through in the oven at 120˚C/250˚F/Gas ½ for 5-8 minutes, depending on their size.
Place the fishcakes on warmed plates and garnish with the rocket or watercress, then drizzle with the dill mustard dressing and serve with lemon wedges. You can eat them on their own or with steamed greens and salad.
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EP & LP’s turmeric and coconut salmon curry
Turmeric and coconut salmon curry
“This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood,” says Tikaram. “I’m using salmon here although you could substitute mussels, squid or even a combination of them all. At EP we make all our curry pastes fresh, daily. It’s an expensive and labour-intensive process, although the result is delicious, but I must admit that when I’m making a quick curry at home, I use a store-bought yellow curry paste, which does the job.”
Ingredients
Krachai, or wild ginger, is available fresh from Thai grocers when in season, or in jars from Asian greengrocers. Shrimp paste, also called kapi or terasi, is available from Asian food stores. Drink Suggestion: A fruity beer like Stone & Wood Pacific Ale or a high-acidity white wine like chenin blanc or sauvignon blanc. Drink suggestion by Louis Tikaram Notes
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26 fish cakes recipes for easy dinners
Thai-style prawn burgers (recipe below).
If you’re looking for a quick, tasty and nutritious dinner idea for the family, you can’t go past the humble fish cake. They’re delicious enjoyed on their own, served on a bun, or accompanied by a fresh garden salad. Here, we’ve shared our favourite ways to make fish patties, using everything from tinned salmon and tuna, to fresh prawns and fish fillets. You’ll find Asian-inspired recipes such as Thai fish cakes, alongside fish cakes made with mashed potato. We’ve got you covered tonight!
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Mustard-baked salmon with kipflers and fennel tzatziki. Gourmet Traveller is Australia's trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the ...
100g canned pink salmon, drained. 300g hot-smoked salmon, roughly flaked. 1 lemon zested, then cut into wedges. Salt and pepper. 60g (1/4 cup) whole-egg mayonnaise. 60g (1/4 cup) Greek yoghurt. 1 tbsp baby capers in brine, drained and chopped. 1 gherkin, finely chopped. 75g (1/2 cup) plain flour. 2 eggs, whisked. 80g (1 cup) fresh breadcrumbs
1. Boil potatoes in a medium saucepan of salted water until tender, drain well. Transfer to a medium bowl, mash while hot. 2. Stir in salmon, onion and corn. Season with salt and ground white pepper. Add egg and mix well. Stir in 2 cups breadcrumbs, or until the mixture is a good consistency for shaping into patties. 3.
Brush over salmon, then arrange lemon slices on top, overlapping slightly; season to taste. 3. Push potatoes to one side of tray, add salmon and drizzle with remaining oil. Bake until salmon is golden and just cooked through (25-30 minutes). 4. Meanwhile, to make tzatziki, combine fennel, feta, yoghurt, lemon juice and dill in a small bowl ...
Set the salmon aside and, in a large bowl, combine the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Whisk to combine. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined. Place the remaining 1 cup of panko in a shallow dish or pie plate.
Travel Gourmet Fish, Recipes family meals, fishcakes, freezing fishcakes, informal entertaining, Salmon, salmon and dill fishcakes 3 Comments I like to eat fish at least a couple of times a week and am lucky to have an excellent fishmongers nearby in Twickenham high street.
Method. 1. Place the beans, pesto and mustard in a medium bowl and crush with a fork until mostly smooth. Add the salmon and half the breadcrumbs, season and mix well to combine. 2. Divide into 6 x ¼ cup capacity patties and press into the remaining breadcrumbs. Freeze for 10 minutes, to firm up. 3.
Method. 1. Place sweet potato in a steamer basket over a saucepan of simmering water. Steam, covered for 20 minutes or until very tender. Place in a large bowl; mash. 2. Remove and discard skin and bones from salmon, then flake flesh into large chunks. 3. Heat 2 tablespoons of the oil in a small saucepan over medium heat.
Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside. 4. Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to ...
Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients. 2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat. 3.
Ingredients. 500g boiling potatoes, peeled and quartered; 1 red onion, peeled and thinly sliced; 3tbsp grain mustard; 2tbsp brown sugar; 1tbsp white vinegar
In a bowl, combine salmon, egg, mayo, mustard, lemon juice, dill, Old Bay seasoning, salt, pepper, and bread crumbs. Mix well. Form the mixture into 6 patties. Heat oil in a cast iron skillet over medium high heat. Pan-fry the patties until golden brown on each side and cooked through, about 8 minutes per side.
Method. 1. For yellow curry paste, soak chillies in a bowl of warm water for 20 minutes, then drain, reserving soaking water, and process in a small blender or food processor with remaining ingredients until smooth, adding a little water to help blend if necessary. Refrigerate until required. 2.
1. In a large bowl, combine cold potato, salmon, curry paste, 1 tablespoon flour, peas, green onions, coriander and chilli. Season to taste. Mix well. 2. Shape mixture into 8 even-sized, flattened patties. Arrange on a tray and chill 15 minutes, 3. Dust patties in remaining flour, shaking off excess.
Method. 1. In a large bowl, combine the salmon, spring onion, potato, egg, flour, salt and parsley, then mix well. Shape into medium-sized patties and coat in the panko crumbs. Arrange on a flat plate and chill for at least 30 minutes. 2. Preheat the oven to 170°C. Heat enough oil to just cover the base of a nonstick frying pan.
Place the water in a large skillet over high heat. When the water boils, reduce the heat to a very low simmer. Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook more quickly. Remove the salmon from the pan and place on a paper towel to cool. After the salmon is cool, place in the refrigerator to chill.
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State Housing Inspectorate of the Moscow Region Elektrostal postal code 144009. See Google profile, Hours, Phone, Website and more for this business. 2.0 Cybo Score. Review on Cybo.
1. Boil or steam potatoes until tender, drain; mash in a medium bowl until smooth. 2. Bring 2 cups (500ml) of water to the boil in a medium frying pan. Add the salmon, simmer, uncovered, until salmon is partially cooked through. Drain; cool. Flake salmon. 3. Meanwhile, to make chilli salt ships, peel potatoes and cut lengthways into 1cm slices ...
UUEE Sheremetyevo International Moscow, Russia. Sheremetyevo International Airport is an international airport located in the Moscow Oblast, Russia, 29 km (18 mi) north-west of central Moscow. It is a hub for the passenger operations of the Russian international airline Aeroflot, and one of the three major airports serving Moscow along with ...
1. Make apple salad. Whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste. 2. Drain salmon; discard skin and bones, flake salmon. Drain on paper towel. 3. Stir mayonnaise and rind in a medium bowl; stir in salmon, potato and chives, season.
Cities near Elektrostal. Places of interest. Pavlovskiy Posad Noginsk. Travel guide resource for your visit to Elektrostal. Discover the best of Elektrostal so you can plan your trip right.
26 fish cakes recipes for easy dinners. Versatile crowd pleasers. Thai-style prawn burgers (recipe below). If you're looking for a quick, tasty and nutritious dinner idea for the family, you can't go past the humble fish cake. They're delicious enjoyed on their own, served on a bun, or accompanied by a fresh garden salad.