And the gods were content!

It has been said many times that ‘salmon is food of the gods’. I tend to agree. I don’t think there is a dish that salmon does not complement on its own or with accoutrements.

Think of it this way. When you purchase your fresh salmon in the store, you slice it into manageable sizes when you get home and freeze the individual meal-size portions. But what do you do with the tail end?

Here’s something I do!

Salmon Fish Cakes with Lemon Cream Sauce
Fish Cakes

  • Tail end of salmon, some five inches
  • 2 medium-sized potatoes cooked and mashed
  • I medium-sized onion finely chopped
  • 1 cup of milk
  • Tsp. chopped parsley
  • Tsp. chopped dill
  • Tbsp. butter
  • Pinch of salt and pepper
  • 2 eggs
  • 2 cups bread-crumbs
  • 1½ cups flour

Cream Sauce

  • ½ pint whipped cream
  • 2 tbsp. mayonnaise
  • Juice of 1 lemon
  • Zest of 1 lemon

Melt the butter in a small frying pan and fry the onions until they are clear and soft. Remove the onions from the pan. Then add the salmon and milk; cover and cook for seven minutes, then drain keeping the liquid. Boil the potatoes until soft, drain and mash. Heat the milk and butter liquid to boiling point, then pour over the dry mash.

Chop the cooked salmon into small manageable  pieces and place in a large bowl. Mix in the mashed potatoes and herbs, including the salt and pepper.

Now for the fun part! Break the eggs onto a plate and blend together; place the breadcrumbs on a second plate and the flour on a third. Mould the fish cakes in your hands to a size somewhere between a flattened golf ball and a hockey puck (but no larger) and dip onto the three plates: first in the flour, then the eggs and finally the breadcrumbs. I usually cover the fish cakes twice as this gives a crispy coating once cooked.

Once you have coated your cakes, simply heat your deep fat fryer to the appropriate heat and drop the cakes in. Never place them in oil that is cold or not fully heated,oil as the cakes will end up sodden and greasy. Cook until crust is browned, remove from fryer and place on paper towels to drain as much of the oil as possible.

The sauce is easy and yet so good. When you make this,  please let me know if you like it as much as I do. Whisk the cream until you can form peaks, then add the mayonnaise, lemon juice and rind. Turn through with a large spoon the ingredients are blended together.

The sauce is purely for taste, I usually have some lettuce with mine. Lettuce at the bottom and a nice hot fish cake. On top place a sprig of parsley for decoration, with a little sauce on the side. Perfection on a plate.

Originally published on Lifestyles 55.

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