Thursday, February 26, 2009

Salmon Fishcakes

Use GF Breadcrumbs and GF Plain Flour


Taste Sensations:How To Make Salmon Fishcakes


900g potatoes, peeled and sliced
900g salmon fillets
25g butter, melted
15g dill, chopped
50g GF Plain flour, seasoned
2 eggs
150g GF breadcrumbs
1 tbsp sunflower oil for frying
salt and pepper


1 medium pan
1 colander
1 potato masher
1 plate
4 bowls
1 frying pan
1 slotted spoon
cling film


Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.
Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Bring some water to the boil in a pan.
Add the fish, bring back to the boil and simmer for 8 minutes.

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper.
Mix well.

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Beat the eggs and place them alongside the GF Plain flour, and GF breadcrumbs in three separate bowls.

Dip the fish cakes into the GF flour, then into the egg and finally in the GF breadcrumbs, pressing them well to give an even coating.

Heat the sunflower oil in a frying pan.
Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides.

Lift them out with a slotted spoon and drain briefly on kitchen paper.

Serve two fish cakes on a plate with a green salad and a big dollop of Tartare sauce.

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