Smoked Salmon and Mackerel Fishcakes

Smoked Salmon and Mackerel Fishcakes

1 hour, 15 minutes

30 minutes

8 fishcakes

Serving Size: serves 4

Calories per serving: 2 fishcakes contain 638kcal

Fat per serving: 2 fishcakes contain 37g fat

Smoked Salmon and Mackerel Fishcakes

Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo

Ingredients

For the fishcakes:

• 500g maris piper potatoes, peeled and cut into chunks
• 30g butter
• 20ml semi skimmed milk
• 180g hot smoked salmon fillet
• 250g smoked mackerel fillet
• 1 tbsp chives - finely chopped
• 2 tbsp fresh parsley chopped
• 2 white spring onions finely chopped
• 2 red spring onions finely chopped
• Zest and juice of one lemon plus extra wedges for serving
• 4 tbsp flour
• 2 medium eggs whisked
• 200g breadcrumbs
• 3 tbsp rapeseed oil for frying
• 15g fresh dill
• For the paprika chips:
• 800g Maris piper potatoes, skin on cut into thin chips
• 2 tsp smoked paprika
• 1tbsp olive oil
• For the lemon Mayo:
• 2 medium free range egg yolks
• 1 tsp dijon mustard
• 300ml light olive oil
• zest of 1 lemon and a tsp of juice
• small handful of chopped fresh dill

Instructions

Preparing the fishcakes:

Place the chunks of potato into a pan of boiling water and simmer gently for 30 minutes or until soft. Drain, season and mash together with the butter and milk. Allow the mash to cool then transfer into a large bowl.

Flake the salmon and mackerel and add to the mash along with the chives, parsley, spring onion, lemon zest and lemon juice. Mix together well until all ingredients are spread evenly through the potato.

Divide the mixture into eight and use your hands to form 8 balls. lay the balls on a board and then flatten and shape into fishcakes.

Place the flour, whisked eggs and breadcrumbs into three separate dishes. take each fishcake and place in each of the bowls so to coat in flour, followed by egg and then breadcrumbs. Chill the fishcakes for at least 30 minutes before cooking. If preparing in advance, cover fishcakes with cling film and leave in the fridge up to 24 hours before frying off.

To make the lemon mayo:

In a large bowl whisk together the egg yolks and mustard and season. Continue to whisk and gradually add the oil. Dont add the oil too quick or the mixture will split. Once the oil has been whisked in, add the lemon zest and juice and whisk again. taste and add more seasoning, mustard, lemon if desired.

To make the paprika chips:

pre heat the oven to 180 degrees C. Place the sliced potato on a baking tray, drizzle with the oil and sprinkle over the paprika. Season if desired and then toss together to fully coat. Place the chips in the oven and bake for around 30 minutes. Check and turn at 15 minutes.

Cooking and serving:

After chilling, remove the fishcakes from then fridge. Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side or until golden brown. Drain on kitchen towel before serving with the paprika chips. Garnish with wedges of lemon and fresh dill.

source : https://properfoodie.com

Tweet