SALMON Fish Cakes | Bart van Olphen

salmon

🥗Healthier: canned tuna

💰Cheaper: canned salmon

Canned tuna is often less expensive and still provides good protein.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats can be a healthier binder, while crushed crackers are often cheaper.

Peel 250 g of potatoes.

Cut potatoes into smaller pieces to reduce cooking time.

Add potatoes to a pot of cold salted water and bring to a boil.

In a separate pan, add enough milk to poach 250 g of sockeye salmon just under the surface.

Add black peppercorns, bay leaves, celery, and a pinch of salt to the milk.

Bring the milk to a simmer over medium-high heat and poach the salmon for 7 to 10 minutes.

Drain the potatoes when cooked and let them cool until manageable.

Mix the cooled potatoes with the poached salmon in a bowl using plastic gloves.

Add chopped spring onions, rocket, parsley, dill, salt, and cayenne pepper to the mixture.

Add the zest of one lemon to the mixture.

Form the mixture into fish cakes, rolling them into balls and flattening them gently.

Coat the fish cakes in flour and shake off the excess flour.

Heat sunflower oil in a frying pan over medium to high heat.

Pan-fry the fish cakes for 2 to 3 minutes on each side until crispy and caramelized.

Drain the cooked fish cakes on kitchen paper before plating.

Serve the fish cakes with a side of rocket and tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens