Yesterday we all greedily tucked into a baked salmon for our sunday dinner (baked in foil in the oven), along with a garlicky herby mayo, the last of the new potatoes, and lots of steamed veggies. It was an absolutely delicious treat, but left us with lots of fishy leftovers…..so today it was salmon fishcakes for tea! They were a huge success, Jacques ate two (he’ll be 18 months this month!) Luckily for us both our children love fish, but if yours don’t how about trying some homemade fishcakes as the buttery potato inner and the crunchy breadcrumbed outer go a long way to disguise the fishiness. And you can even further disguise by serving them with something dippy, like my herby garlicky mayo, a classic tartare, or just a squirt of good old Heinz Tommie K.
I tend to make my own breadcrumbs from leftover bits of white bread that we always seem to have lying around, and store them in the freezer. Mixing breadcrumbs with polenta makes for an extra crispy crumb.
Makes about 8 fishcakes:
about 400g cold mashed potato (mashed with plenty of butter, but no milk)
418g tin of salmon, or about the same of home cooked leftovers
a heaped tbsp creme fraiche
1 egg, beaten
zest of a lemon
salt and pepper
For the crunchy outer fishcake layer:
2 eggs, beaten
fine breadcrumbs, or mix of breadcrumbs and polenta
sunflower or vegetable oil for frying
In a large bowl mix all the fishcake ingredients, preferably by hand. Shape into little rounded flat patties and place on a layer of cling film on a baking sheet. Cool them in the fridge for at least 30 minutes.
For the outer layer, place the beaten eggs and breadcrumbs in two shallow bowls. Dip each fishcake in the egg, ensuring it gets a good coating, then the breadcrumbs.
Place enough oil in a frying pan to just cover the base, and heat. Place the fishcakes in the hot oil and fry until golden on both sides. Serve immediately.
For the kids I served these up with some baked beans and a few steamed veg. For us with slices of lemon, lots of herby mayo (recipe below) and a rocket (straight from the garden) salad. Yum.
For the Herby Garlicky Mayonnaise
You really can use any herbs here, depending on personal preference or like me use whatever you happen to have an abundance of. Tarragon, basil, parsley and chives however work particularly well, either use individually or a mixture as I’ve done. For a super quick result, add some finely chopped herbs to shop bought mayo
1 tsp of mustard powder
½ clove garlic, chopped
¼ pint sunflower oil
1 tbsp of cider or white wine vinegar
a large bunch of flat leaved parsley, leaves removed and roughly chopped
a few sprigs of tarragon, leaves removed and roughly chopped
a bunch of chopped chives
a little lemon juice
salt and pepper
Place the egg, mustard powder, garlic and a good pinch of salt in a food processor and whiz a little. Whilst the processor is whizzing drop by drop start to add the oil through the funnel at the top, ensuring you don’t add too much too soon (as the mix will curdle), as the mixture thickens you can add the oil in a steady stream. Once all the oil is in, add the vinegar and all your herbs and continue to whiz until the herbs look well incorporated. Add a little lemon juice, salt and pepper to taste.
For a printable recipe, please click the following link Salmon Fishcakes with Herby Garlicky Mayo