My recipe for Salmon Fishcakes. It goes without saying that I used tinned salmon but rather than this being a disadvantage, most recipes for fishcakes actually specify to used tinned fish. In fact the master of tasty and unpretentious dishes Mr. Nigel Slater has this to say:
Lovely. Canned salmon and sardines make deeply flavoured fishcakes. You will need the same quantity as fresh fish, and you will have to drain them of their oil or water. Squeeze wedges of lemon over.
Appetite by Nigel Slater (2000)
- Half a tin of pink salmon (about 200g)
- 1 medium potato, peeled and grated
- 2 tablespoons plain flour
- some olive oil
- one medium onion chopped finely
How to cook:
Mix the salmon, potato, flour, onion and a little salt and pepper together in a bowl.
Heat some olive oil in a non-stick pan.
Take a palm sized amount of the mixture and shape into a ball and then flatten.
Pat fishcake with some flour to coat lightly.
Fry for 4-5 minutes on each side under golden.
Serve with my sweet chilli dressing – recipe to follow shortly…