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Oak Roasted Salmon Fishcake Recipe
This recipe has been kindly shared by Sally Hallwood. In her own words this is, ‘Great for any leftover salmon and perfect for Boxing Day.’
Serves 4
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
100g Oak Roasted Salmon, flaked
2 large Free Range Eggs, beaten in separate bowls
4 tablespoons of Mashed Potato
5-6 Lilliput Capers
Breadcrumbs, brown or white
Juice of half a Lemon
1 heaped tbsp of Plain Flour
1 tsp Sweet Chilli Jam (optional)
Halen Môn Sea Salt and black pepper
Fino Olive Oil
2 large Free Range Eggs, beaten in separate bowls
4 tablespoons of Mashed Potato
5-6 Lilliput Capers
Breadcrumbs, brown or white
Juice of half a Lemon
1 heaped tbsp of Plain Flour
1 tsp Sweet Chilli Jam (optional)
Halen Môn Sea Salt and black pepper
Fino Olive Oil
Place the mashed potato, Capers, Sweet Chilli Jam, lemon juice and one beaten egg into a blender and pulse to your preferred consistency. Fold or pulse in the Oak Roasted Salmon and season with Halen Môn Sea Salt and black pepper.
Scoop a small handful at a time and shape into a cake; dip into the second beaten egg then into the flour followed by the breadcrumbs.
Fry in Fino Olive Oil until golden brown and then finish in a medium oven for about 20 minutes.
Serve with a salad or hollandaise sauce – and a glass of white wine!
