Oak Roasted Salmon Fishcake Recipe
Serves 4
This recipe has been kindly shared by Sally Hallwood. In her own words this is, ‘Great for any leftover salmon and perfect for Boxing Day.’
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Ingredients
100g Oak Roasted Salmon, flaked
5-6 Capers
4 tablespoons of Mashed Potato
2 large Free Range Eggs – beaten in separate bowls
Sea Salt and black pepper
1tsp Very Chilli Jam – optional
Juice of half a Lemon
Olive Oil
1 heaped tablespoon of Plain Flour
Breadcrumbs – brown or white
Place the potato, capers, chilli, lemon juice and one beaten egg into a blender and pulse to your preferred consistency. Fold or pulse in the salmon flakes and season.
Scoop a small handful at a time and shape into a cake; dip into the second beaten egg then into the flour followed by the breadcrumbs.
Fry in olive oil until golden brown and then finish in a medium oven for about 20 minutes.
Serve with a salad or hollandaise sauce – and a glass of white wine!
