1 KG salmon fillets Buy Online 2 KG potatoes, peeled and cut into chunks 1 knob of butter 1 handful fresh curly parsley, chopped 1 dusting plain flour 1 drizzle olive oil 4 helpings tartar sauce (to serve) 4 lemon wedges (to serve)
Salmon Fishcakes - Serves 4
First, prepare the mashed potato. Boil the potatoes in a pan of salted water for
about 15 minutes until soft, then drain well and mash. Add the knob of butter, and
mash again until smooth. Set aside.
Put the salmon in a large frying pan, and cover with water. Simmer for 5–8 minutes
until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave
to cool for a minute or two. Using your fingers, flake the fish into pieces.
Gently mix the fish with the mashed potato. Add the parsley, and season well with
salt and black pepper. Take a small handful of the mixture, roll into a ball, and
flatten into a cake. Continue until all the mixture has been used – there should
be enough for 2 fish cakes per person. Dust the fish cakes with a little flour.
Heat just enough vegetable oil for shallow-frying in a non-stick frying pan over
a medium heat. Cooking a few at a time, fry the fish cakes for about 5 minutes on
each side until golden. Serve hot with tartar sauce and lemon wedges with a choice
of vegetables or fresh salad.