Salmon Fishcakes
Ingredients
- 400 gOncorhynchus kisutch (fresh, skinless)
- 600 gPotato (peeled)
- 1 pcDill (finely chopped)
- 1 pcCitrus limon (L.) Burm. f. (for zest and juice)
- 1 pcEgg (beaten)
- 1 tbspWhole grain mustard
- 50 gWheat flour (for breading)
- 100 gBreadcrumbs
- 30 gSalted butter
- 2 tbspSunflower oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
Boil peeled potatoes in salted water until a knife slides in easily. Drain and let the steam escape so they are perfectly dry.
- 2
Poach the salmon for a few minutes in simmering water until just opaque. Drain and flake coarsely with a fork, removing the skin.
- 3
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
Form thick patties. Dredge them first in flour, then coat thoroughly in breadcrumbs. Press lightly to ensure the crust adheres evenly.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to restore the crispy texture.
