This salmon fish cake recipe has the perfect mix of a fluffy middle and crispy bread crumbed exterior, and is further enhanced by serving them with an Anchovy and caper dressing.
INGREDIENTS
200g salmon, cut into 1.5cm chunks
1 lemon, juiced
2 eggs, whisked
200g Panko breadcrumbs
30g flat-leaf parsley, finely chopped
100g plain flour
200g potatoes, peeled cut into 1cm chunks
salt
black pepper
200ml vegetable oil
The Anchovy Dressing
2 tablespoons capers
2 shallots, peeled and finely chopped
Flat leaf parsley, leaves only, finely chopped
4 marinated anchovies, chopped
4 tablespoon extra virgin olive oil
METHOD
To make the fish cakes, steam the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and put them in a pan. Dry the potatoes out on a medium heat for 5 minutes
Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool until almost cold
Shape the salmon mixture into 4 cakes. Whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs.
To cook the fish cakes, place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil
Meanwhile make the dressing, by gently warming all the ingredients together in a pan for 3–4 minutes. Spread a generous spoonful of dressing on each warm plate and rest a fishcake in the centre.
Original recipe Gordon Ramsey
Leave a Comment