It can be hard to find hot smoked salmon fillet, unless of course you are lucky enough to have a proper fishmonger like Steve Hatt in the neighbourhood. Usually when I buy this I serve it cold with salad, or even mix it with smoked haddock for a slightly different take on kedgeree. Last week, for some reason, I decided to make hot smoked salmon fishcakes. Never made fishcakes from scratch in my life before… so glad I tried it!
Ingredients for 2 people (4 fishcakes):
1 hot smoked salmon fillet – skin removed, broken up into small pieces
1/2 cup chopped coriander leaf
1/2 medium onion, chopped very finely
1 garlic clove, chopped very finely
1 tsp dried oregano
1/2 tsp sumac
1/2 tsp ground black pepper
pinch of salt (not too much, hot smoked salmon is salty)
grated zest of 1/2 lemon
juice of 1/2 lemon
4 small or 2 medium potatoes, boiled and mashed with butter.
2 eggs, beaten
1/2 cup breadcrumbs.
Olive oil to fry the fishcakes
What to do, roughly speaking.
In a bowl, mix the salmon, coriander, onion, garlic, oregano, sumac, black pepper, salt, lemon zest and lemon juice.
Add the mashed potato, mix it up with a fork, then divide it into 4.
Shape into….well….fishcake shapes!!
In a separate shallow bowl beat the eggs and add the breadcrumbs.
Pick up each fishcake carefully and coat each side with the eggy breadcrumbs.
Heat the olive oil in a frying pan; enough oil to cover the bottom of the pan.
When it’s hot but not smoking place the fishcakes in there. Gently, now..
Cook for about 3 minutes on one side, turn them over carefully with a fish slice and cook for 3 to 4 minutes on the other side
Serve with green veg (beans and tenderstem broccoli are both good at the moment) and a nice drop of Picpoul.