Monday, February 11, 2008

Salmon fishcakes:


Salmon fillet 250gr

Smoked salmon 100gr

Bay leaf 2

Cooked Potatoes 500gr mashed and cooled

Dijon mustard 2tsp

Chopped tarragon 2tbsp

Ketchup 2tbsp

Plain flour 8tbsp

Eggs 2 beaten

Dried bread crumbs 200gr


Cook the salmon in a shallow pan with bay leaf, enough milk to cover and seasoning. Bring to a simmer for 6min.

Mix potatoes, mustard, tarragon and ketchup with salmon and smoked salmon until smooth.

Dust each cake with flour and dip in eggs, then in the bread crumbs, coating well. Chill for 20min.

Heat the oven to 200’c then fry the fishcakes in the little butter and oil until lightly coloured on both sides, then cook in the oven for 10min.

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