Common Wood-sorrel Oxalis acetosella is one of my favourite wild foods , food in woods it small white flowers with pink streaks. The leaves have a lemony acid taste , I found plenty of growing in the the woods on Saturday.
Once picked wood sorrel has lovely bright pink stems beautiful and
delicious in salad, once cooked the sorrel loses its punch so I think
it’s best in salads or dressings however tonight I tried sorrel cooked
in the fishcakes, raw in salad and as flavouring in the dressing.
I mixed plenty of sorrel leaves into the salad leaves ( grown in the garden) and the dressing and they really do pack a lemony acidic punch in both the salad and the dressing . Couldn’t taste then a great deal in the fishcakes which were delicious nontheless crunchy edges light fluffy potato and delicious salmon.
A perfect light dinner for a Sunday night
300g of floury potatoes cut
200g of skinless salmon fillets
1 handful of wood sorrel
1 small bulb of wet garlic
1 tbsp of butter
Salt and pepper
100g of breadcrumbs
- Boil the potatoes in salted water until soft
- Steam the salmon above the potatoes for the final 3 minutes
- Mash the potatoes with plenty of salt and pepper
- Mix in the salmon , wet garlic, sorrel
- Shape the mixture into cakes with your hands about 1.5 cm thick 5cm across
- Lay the cakes on a baking sheet and refridgerate for at least 20 minutes
- After the cakes come out the fridge 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.
2 tbsp of white wine vinegar
1 clove of garlic
2 tbsp of olive oil
3 tbsp of chopped wild sorrel
1 tsp of wholegrain mustard
Mix together the dressing ingredients