Oak Roasted Salmon Fishcake Recipe
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.'
100g Oak Roasted Salmon, flaked
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
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!
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