Wednesday, January 09, 2013

January Jeliciousness: The Best Salmon Fishcakes Ever

Today's recipe is from the beautiful Nonny, whose grandfather and my father were great friends, and very naughty together, locking Scottish housekeepers in drinks cabinets and pouring vast amounts of sherry into game soup. As luck would have it, we both now live in Southern California, thousands of miles away from those cold moors near Loch Tay. -- MsW

The Best Salmon Fishcakes Ever (apologies to Nigel Slater)

image via Casa Veneracion
Nonny says: These salmon fishcakes are my go-to, easy weeknight supper staple. hardly haute cuisine but so good and satisfying and vaguely virtuous in a January-ish way (in that they involve no carbs -- a teaspoon of flour does not count in my book) while still being completely delicious and crispy in a decadent-ish way. The recipe is from Slater's Kitchen Diaries (a book I slavishly love).

2 or so pounds of salmon
1 large egg
a handful of dill
generous tablespoon of flour
1 1/4 tbsp whole grain mustard
juice of 1/2 lemon
olive oil
natural yoghurt

(to serve mix together a cup of natural yoghurt with some chopped dill, 1/2 tbsp whole grain mustard and some black pepper)

- remove skin from salmon and chop finely.

- put in bowl with egg, a few tablespoons of chopped dill, flour, mustard and lemon juice. mush it with your hands. add salt and pepper.

- squash spoonfuls together into your hands to make small balls. flatten them slightly and set aside for a few minutes.

- heat a little oil in a shallow pan; place the patties in the hot oil and leave 2-3 mins till coloured. Turn over and colour on the other side.

- eat with lemon wedge, the yoghurt/mustard sauce and a romaine & fennel salad.


1 comment:

Anonymous said...

Yum.. sounds delicious!