Everybody loves fish cakes, and these lovely salmon fish cakes will be no exception. The big salmon chunks are a good combination with the roughly mashed potatoes, fresh herbs and rocket. These salmon fish cakes are very easy to make, and also very good to use your fish or potato leftovers!
Preheat the oven at 180°C. Lay the salmon fillet skin side down in a roasting tray and pour over the milk. Add the parsley, pepper corns and bay leaves. Cover the pan with tin foil and poach the salmon for 20 minutes in the oven.
Add the potatoes to a pan with cold water and salt. Bring to a boil and cook the potatoes until they're done. Drain the potatoes and let them cool down a bit. In a bowl, mash them roughly with your hands or a fork.
Add the spring onions, lemon zest and rocket to the potatoes. Chop the parsley leaves and rocket finely and add this together with salt and cayenne pepper. Mix well but make sure you keep a rough texture.
Take the poached salmon out of the milk. Pull the salmon in chunks. Remove the skin and pin-bones and throw them away. Mix the salmon chunks with the potato mixture.
To make sure your fish cakes are seasoned well, panfry a small portion of your mixture and season with extra salt or black pepper if necessary.
Form the salmon cakes with your hands. Get them through the flour and get rid of the excess flour.
Place a frying pan on medium high to high heat. Add some olive oil and panfry the fish cakes for 2-3 minutes on each side until crispy and golden brown. Don't fry too many cakes in one batch, because this will lower the temperature of the oil.
Drain the salmon cakes on kitchen paper and serve them with tartare sauce or a lemon mayonnaise.
- 300 g. salmon fillet, skin on
- 400 ml. milk
- 2 parsley stalks, leaves picked off, keep stalks apart
- 10 black peppercorns
- 2 bay leaves
- 450 g. potatoes, peeled, in equal parts
- 4 spring onions, finely chopped
- zest of 1 lemon
- handful of rocket
- 2 sprigs of dill
- salt and black pepper
- 2 tsp. cayennepepper
- olive oil, for frying