Home-made salmon fishcakes make a lovely lunch at Walker’s Nurseries’ beautiful Garden Restaurant.
Flavoured with fresh herbs, punchy capers, zingy lemon and a spoonful of dill, fennel and garlic wholegrain mustard, these light bites are simple to make and packed with flavour.
The recipe features in the Sheffield Cookbook: Second Helpings.
The cookbook is available to buy from Amazon, Waterstone’s and all venues featured in the book,
Preparation time is 15 minutes, plus 30 minutes chilling. Cooking time is 40 minutes and these ingredients serve four.
50g potatoes (Maris Pipers), peeled and cut into chunks
450g salmon fillets
500ml full-fat milk
1 lemon, zest and juice
1 tbsp chopped dill
1 tbsp chopped capers
1 tbsp chopped parsley
1 tbsp chopped spring onion
1 tbsp dill, fennel and garlic wholegrain mustard
2 tbsp plain flour
2 eggs, beaten
60g white and wholemeal day-old breadcrumbs
4 tbsp vegetable oil
Salt and pepper
Bring a large pan of salted water to the boil. Add the potatoes, cook for 15-20 minutes until tender. Drain well, then mash until smooth.
Put the salmon in a frying pan and just cover with the milk and lemon juice. Bring to the boil over a medium heat, then reduce the heat, cover and simmer for five minutes until cooked.
Remove the salmon with a slotted spoon and drain.
When cool, flake into big chunks, removing all bones. Mix the mashed potatoes with the salmon, dill, lemon zest,capers, parsley and spring onion, then add the dill, fennel and garlic wholegrain mustard. Season with salt and pepper.
With floured hands, shape into four round cakes with your hands. Put the beaten eggs and breadcrumbs in separate bowls. Dip each cake into the beaten eggs, then thoroughly in the breadcrumbs.
Put the fishcakes on a baking tray, cover and chill in a refrigerator for 30 minutes.
Heat the oil in a frying pan over a medium heat. Add the fishcakes and cook for 5 minutes on each side, turning them carefully using a palette knife.
Serve hot with salad and a wedge of lemon. Enjoy.