Salmon Fish Cakes

preparation time:

15 minutes

cooking time:

10 Minutes

serves

difficulty:

Quite tricky

Kitchen tools needed for this recipe

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Ingredients

2 cans Pink Salmon, drained and flaked

450g Potatoes, peeled, boiled, and mashed

1 tablespoon Fresh Chives or Parsley, finely chopped

½ Lemon (zested)

1 Pinch Salt and Pepper

3 tablespoons Plain Flour (on a plate for dusting)

2 tablespoons Vegetable Oil (for shallow frying)

For the "Michelin" Dressing & Presentation:

3 tablespoons Mayonnaise or Sour Cream
½ Lemon (juiced)
A few sprigs of Fresh Dill or extra Chives (for delicate garnishing)

Chef's Tip

Use your hands to mash up the potato and fish, and then bind everything together!

Always wash your hands very well before cooking or baking.

Method

Step 1: The Master Mix

In a large mixing bowl, combine the mashed potato, drained salmon, chopped herbs, lemon zest, salt, and pepper.

Skill Check: Use a fork to gently fold the salmon through the potato. You want beautiful flakes of fish visible, not a smooth paste!

Step 2: Shape & Coat

Divide the mixture into 5 equal portions. Roll each portion into a smooth ball, then gently pat it down into a neat puck shape (about 2.5cm thick). Gently press both sides of the fish cake into the plate of plain flour until lightly coated. Shake off any excess.

Step 3: Timing and the Perfect Turn

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
Carefully lay the fish cakes into the pan. Do not move them for 4 minutes. This builds the golden-brown crust that holds the fish cake together.
The Flip: Slide a flat spatula under the fish cake. Use a fork to brace the top, and gently roll it over.
Fry for another 4 minutes on the second side until crispy, golden, and piping hot through.

Step 4: The Michelin Dressing

While the fish cakes fry, whisk the mayonnaise with a squeeze of lemon juice in a small cup until smooth and pourable. Add some finely chopped herbs.

Step 5: Masterchef Plating!

Now, follow these steps to plate the fish cake:

The "Swoosh": Spoon a dollop of the lemon mayo onto a clean plate. Using the back of the spoon, drag it in a smooth curve across the plate.
The Landing: Place the golden fish cake elegantly next to or slightly overlapping the sauce.
The Garnish: Carefully place a tiny, delicate sprig of fresh dill right on top of the fish cake to add height and color.

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