I have made salmon fishcakes before with leeks and also spicy fishcakes with asian Slaw , dill though is a classic companion ingredient and for the first time I also tried a breadcrumb coating . Breadcrumbs seem to have become very fashionable suddenly especially panko which are japanese breadcrumbs made from bread without crusts . My breadcrumbs seemed set to be the very opposite of panko since I made them using a incredibly stale heel of homemade wholemeal bread found lurking in the breadbin . However putting it first through the thin grating setting of the food processor meant they were very fine and acutally they had a delicious crunch once baked in the oven.
Served with some fresh green salad and a dill and mustard dressing
200g of floury potatoes peeled and chopped into quarters
200g of skinless salmon fillets
4 tbsp of capers
4 tbsp of fresh parsley
4 tbsp of finely chopped fresh dill
100g wholemeal breadcrumbs
Salt and Pepper
- Bring a frying pan of water to a gentle simmer, add the salmon and poach for 4 minutes, once cooked remove from the water and flake the fish.
- Boil the potatoes in salted water until soft.
- Mash the potaotes with plenty of salt and pepper.
- Mix capers, parsley , and dill into the potatoes.
- Shape the mixture into cakes with your hands about 1.5 cm thick 5cm across.
- Lay the cakes on a baking sheet and place in the freezer if possible for 20 minutes.
- After the cakes come out the freeezer dip each first into beaten egg then roll into the breadcrumbs.
- Returns to a baking sheet and either fry in sunflower oil or bake at 190degC for 30 minutes.
Dill and Mustard Dressing
1 tbsp of fresh dill finely chopped
1 tbsp of wholegrain mustard
1 tbsp of sugar
Juice of one lemon
Mix togther the ingredients and use to dress salad and the fishcakes