Salmon and Dill Fishcakes

This morning on Something for the Weekend they were making CornBeef Hash cakes , easily influenced I instantly began craving something potato cakey ..

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

Salmon and Dill Fishcakes

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
1 egg
Salt and Pepper

1. 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.
2. Boil the potatoes in salted water until soft.
3. Mash the potaotes with plenty of salt and pepper.
4. Mix  capers, parsley , and dill into the potatoes.
5. Shape the mixture into cakes with your hands about 1.5 cm thick 5cm across.
6. Lay the cakes on a baking sheet and place in the freezer if possible for 20 minutes.
7. After the cakes come out the freeezer dip each first into beaten egg then roll into the breadcrumbs.
8. 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

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