Poached salmon makes great fishcakes. I try to keep the flakes of fish as big as possible by folding the fish into the potato mixture after all the other ingredients have been incorporated.
Ingredients
1 kg Maris Piper potatoes, peeled and cut into chunks
3 large salmon fillets
1 bay leaf
12 whole peppercorns
Zest and juice from 1 lemon
1 large bunch dill, keep a few leaves for decoration then finely chop the rest (save 1 tbsp for the sauce)1 tbsp capers, chopped
1tbsp chopped parsley
Salt and freshly milled pepper
1 oz butter
Oil for shallow frying (I used rape seed oil)
3 slices seeded brown bread, made into breadcrumbs
2 eggs, beaten
2 tbsp plain flourPoach the salmon with the bay leaf and peppercorns in simmering water for 5 minutes then turn off the heat and place a lid on top. After 7 minutes remove the lid and drain off the liquid. Remove the peppercorns and bay leaf.
Boil the potatoes in salted water until they are tender, drain and return to the pan to dry out add the butter and mash until you have a smooth consistency. Set aside.
Add the chopped capers, chopped dill, parsley and lemon juice to the potato mixture and mix thoroughly. Flake the salmon fillets and gently fold them into the potato mixture. Season to your taste with salt and pepper.
Form the fishcake mixture into large patties then dip each patty first into flour then into the beaten egg and finally into the breadcrumbs.
Heat the oil in a heavy frying pan over a medium heat, test by dropping a few breadcrumbs into the pan, if they gently sizzle the oil is ready.
Place the fishcakes in the frying pan and cook for 2 minutes, turn them and cook the other side for 2 minutes followed by a further minute each side.
For the dill and lemon mayonnaise
6 tbsp mayonnaise
2 tbsp natural yoghurt
1 tbsp chopped dill
Zest from 1 lemon
Juice from 1/2 lemon
Mix all the ingredients together and keep it cool until needed.
Serve the fishcakes piping hot with the mayonnaise on the side.
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