Salmon cakes with potatoes and fresh herbs
Everyone loves fish cakes, and these will be no exception. In this recipe, the large, juicy pieces of fish create a delicious contrast with the potatoes, which are not mashed but simply mashed with freshly chopped herbs, arugula, and cayenne pepper – adding a bit of spice to the cakes. They’re very easy to make and cost-effective since leftover fish or potatoes can be used. They’re also incredibly tasty with homemade mayonnaise.
Very delicious with homemade mayonnaise or tartar sauce.
preheat the oven to 180°C. place the salmon fillet skin-side down in a roasting pan. pour the milk over the fillet and add the parsley sprigs, peppercorns, and bay leaves. cover the roasting pan with aluminum foil and poach the fish in the oven for 20 minutes until cooked through.
bring the potatoes to a boil in a pot of salted water. let them cook gently until tender, drain, and mash them roughly. it should not become a smooth puree, as the fish cakes need to have a coarser texture.
once the potatoes have cooled, add the spring onions, lemon zest, and arugula. finely chop the parsley leaves and dill together. mix them into the potatoes along with some salt, cayenne pepper, and the eggs. mash the potatoes a little finer, but definitely not smooth.
remove the poached salmon from the milk and drain it. break the fish into pieces and discard the skin and bones. mix the fish pieces into the seasoned mashed potatoes, making sure they stay as chunky as possible.
fry a small portion of the mixture to make sure it’s seasoned to your liking. add more salt or black pepper if needed. shape the mixture into balls that fit in the palm of your hand, or are just slightly smaller than a tennis ball. lightly coat them in flour, pressing the flour into the surface, and flatten the cakes. if the potato mixture is too wet, add a bit more flour to bind the moisture and help the cakes hold their shape.
heat a frying pan over medium-high heat. add a splash of olive oil and fry the cakes for about 3 minutes until golden brown. gently flip them with a spatula and cook the other side until golden brown as well. make sure the oil is hot before adding the cakes to the pan, and don’t overcrowd the pan, as that will cause the temperature to drop. let the salmon cakes drain on paper towels and keep them warm in the oven while you cook the remaining cakes. serve with tartar sauce or a fresh lemon mayonnaise. enjoy!
