Salmon Fishcakes

A golden, crispy crust that gives way to tender salmon and soft potato. Fresh dill and lemon provide a bright lift to the richness of the fish.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 554
• Protein: 30 g
• Carbs: 53 g
• Fat: 23 g

Ingredients

• 400 g Oncorhynchus kisutch ( fresh, skinless )
• 600 g Potato ( peeled )
• 1 piece Dill ( finely chopped )
• 1 piece Citrus limon (L.) Burm. f. ( for zest and juice )
• 1 piece Egg ( beaten )
• 1 tbsp Whole grain mustard
• 50 g Wheat flour ( for breading )
• 100 g Breadcrumbs
• 30 g Salted butter
• 2 tbsp Sunflower oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Cook the potatoes

   Boil peeled potatoes in salted water until a knife slides in easily. Drain and let the steam escape so they are perfectly dry.

2. Prepare the salmon

   Poach the salmon for a few minutes in simmering water until just opaque. Drain and flake coarsely with a fork, removing the skin.

3. The fishcake mixture

   Mash the potatoes until smooth. Fold in the salmon, chopped dill, lemon zest, and mustard. Bind with the beaten egg. The mixture should be easy to shape and not too sticky.

4. Shaping and breading

   Form thick patties. Dredge them first in flour, then coat thoroughly in breadcrumbs. Press lightly to ensure the crust adheres evenly.

5. Pan frying

   Heat the oil and butter in a pan. When the butter foams, add the fishcakes. Fry for 4 minutes per side until golden brown and heated through.

Chef's tips

• Don't overwork the mash or it will become gluey.
• Cold is key: chill the patties for 30 minutes before frying so they hold their shape.
• Nut-brown butter gives the crust an incomparable toasted flavor.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to restore the crispy texture.