Saturday, 13 August 2011


Fish cakes can be as fancy or simple as you want them, don't be afraid of swapping flavours like Wasabi or Thai Green Curry Paste.  You can leave things out too, I tend not to use the horseradish for children as this can make them "a bit spicy".

I've used 2 packets of smoked salmon trimmings that most supermarkets have now.  They're great for something like this, already chopped and cheap as chips at 98p per packet you can't go wrong and no-one will ever know you've used the cheap stuff.  I use it mixed with cream cheese for sandwiches and in sushi for people too scared to eat raw fish, you'd be surprised how many people don't realise that technically smoked salmon is raw.

Assembling them can be easy or a phaff depending on how much time you have.  I used a round pastry cutter to shape them.  Fill it with the mixture then press them out.  You could just roll them in a ball and flatten them but wait till the potato has cooled to do this.  Cold mash is easier to handle and doesn't burn.

You can use fresh or dried breadcrumbs.  I keep breadcrumbs in the freezer made from the end crusts which no-one in our house favours unless it's straight out of the oven.

I've served them here with Hollandaise and Samphire, my ingredient of the month - sorry Sean, I'll lay off it for a bit now.  Alternatively spinach tossed in a little butter for 3 minutes over a low heat, fine green beans and of course good old peas go well.

It's worth making a big batch of these and freeze them once they are assembled before you cook them and you've got a meal ready and waiting .

600g Mashing Spuds (You want King Edwards or Maris Pipers ideally)
240g Smoked Salmon Trimmings
5 Spring Onions Chopped
3 Good Tbsp Creme Fraiche
1 tbsp Lemon Juice
1 Tbsp Creamed Horseradish
Salt & White Pepper
Flour for coating
1 Egg Beaten
Fresh or Dried Breadcrumbs for coating.
2 tsp Dried Dill
Oil for frying

Boil the spuds till soft and beginning to fall apart.  Drain and leave them to dry out for 5 minutes, you don't want any excess water.  Once they have dried mash them and stir in the smoked salmon, onions, creme fraiche, lemon juice and horseradish and season.  Mix it all thoroughly together.

Add the dill to the breadcrumbs in a shallow dish and put the egg in another ready for assembling.  Sprinkle some flour onto the surface and fill a 3" pastry cutter with your mixture.  Sprinkle the top with flour then push it out with a fork.  Dip the fishcake into the egg then the breadcrumbs.

I fry them briefly in a little oil now to get them nice and golden and finish them off in the oven at 180c for 15 minutes.  You could spray them with a little oil and cook them in the oven completely if you like, it's probably slightly healthier, only slightly though but every little bit helps.

These could just beat Sean's Smash and Savers Tuna Uni' specials....Only just mind!

1 comment:

  1. Lots of great tips there for a delicious meal. My family will be pleased!