Main Meal Recipes > Salmon Fishcakes
4 tablespoons butter
1 tightly packed cup cooked fresh salmon, flaked, all bones carefully removed
1 tablespoon very finely chopped parsley
1/2 tablespoon very finely chopped chervil
squeeze of fresh lemon juice
salt and pepper
cayenne pepper
1 large egg, beaten
3 tablespoons plain flour
2 tablespoons dried breadcrumbs
vegetable oil for frying
chervil and lemon wedges to garnish
(see measure conversions for more information)
- Beat in the salmon, herbs, lemon juice and seasoning.
- Taste to test the seasoning.
- Cool the ingredients.
- Beat in enough beaten egg to make the mixture bind together.
- Cover the bowl with Clingfilm and chill.
- Divide the chilled mixture into as many portions as required depending on the size of fishcake preferred.
- Shape the fishcakes by hand using a dusting of flour.
- Coat each cake in the flour then dip them in the remaining egg and coat in the breadcrumbs.
- Fry the fishcakes in hot oil until golden brown and crisp.
- Serve with chervil sprigs and lemon wedges.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make salmon fishcakes:
Salmon makes a luxurious fish cake which would be suitable for a special meal.
Ingredients
8 heaped tablespoons cooked, very well mashed potatoes4 tablespoons butter
1 tightly packed cup cooked fresh salmon, flaked, all bones carefully removed
1 tablespoon very finely chopped parsley
1/2 tablespoon very finely chopped chervil
squeeze of fresh lemon juice
salt and pepper
cayenne pepper
1 large egg, beaten
3 tablespoons plain flour
2 tablespoons dried breadcrumbs
vegetable oil for frying
chervil and lemon wedges to garnish
(see measure conversions for more information)
Method
- Beat the butter into the mashed potato in a large bowl.- Beat in the salmon, herbs, lemon juice and seasoning.
- Taste to test the seasoning.
- Cool the ingredients.
- Beat in enough beaten egg to make the mixture bind together.
- Cover the bowl with Clingfilm and chill.
- Divide the chilled mixture into as many portions as required depending on the size of fishcake preferred.
- Shape the fishcakes by hand using a dusting of flour.
- Coat each cake in the flour then dip them in the remaining egg and coat in the breadcrumbs.
- Fry the fishcakes in hot oil until golden brown and crisp.
- Serve with chervil sprigs and lemon wedges.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
