Wednesday, October 21, 2009
Salmon Fish Cakes With A Salsa
Not really what I had in mind for tonight's dinner. But due to the hot weather, I decided roasting a piece of meat is not what I would like to do after work. There's another problem, a huge one too! Where I work might be full of very expensive shops and restaurants, but not when it comes to good shopping for food (not with our budgets anyway!). The only saving grace is there is a good fish shop with wonderful people working there, and I normally get a big discount every time I shop there. Everyone loves this so it's a great thing to have for your next picnic or cocktail party, just make them smaller.
P.S I don't add bread crumbs into the fish cake at all, so all you can taste is fish and creamy potato. :) oh so crispy on the outside and moist within.
4 large potatoes, boiled, skinned and mashed raughly
600g of salmon fillet, poached, flaked
2 tbs of sour cream
1 onion, chopped and browned
1 small egg, beaten
salt and pepper to taste
2 eggs beaten, flour and bread crumbs (I used panko, Japanese style) for crumbing
Poach salmon fillets with bay leaves, peppercorns, sliced onions and parsley. Cooled and flaked.
Add fish, herbs, onions with seasoned mashed potato. Mix well with a fork.
Divide fish and potato mixture into 12 equal serves. Crumb the patties, they can be left to firm up in the fridge til needed.
Fry till golden brown and drain well.
Serve it with the salad of your choice. I served ours with a tomato salsa with tamarind dressing and dressed rocket.