Hot-Smoked Salmon Cakes with Dill Mustard Dressing
These very basic fishcakes are made from hot-smoked salmon – although any hot- smoked fish, such as mackerel or cod, will do.
|500 g||Potatoes, peeled and quartered|
|1||Red onion, peeled and thinly sliced|
|1 to taste||Salt & freshly ground pepper|
|3 Tbsp||Mustard, grain|
|2 Tbsp||Brown sugar|
|3 Tbsp||Dill, roughly chopped|
|1 Tbsp||White vinegar|
|4 Tbsp||Self raising flour, (plus extra for dusting the fishcakes)|
|250 g||Hot-smoked salmon fillets, skin and bones removed|
|1 to fry||Vegetable oil, (or butter and oil together)|
|1 handful||Parsley, roughly chopped|
|1||Rocket, or watercress|
|1||Lemon, cut into quarters|
- Put the potatoes and half the sliced onion in a pot and cover with cold water.
- Season with salt and pepper and gently boil until the potatoes are cooked.
- While the potatoes are cooking, mix the mustard, sugar, vinegar and dill together and put to one side.
- Drain the potatoes well, making sure as much moisture as possible is drained off.
- Return to the pot and mash, then mix in the flour.
- Flake the salmon and add this, along with the remaining sliced onion and the parsley, and mix it all together.
- Taste for seasoning and adjust if necessary.
- Once cool enough to handle, divide into eight and roll into balls.
- Flatten into barrel shapes then dust generously with more flour.
- Heat up a pan and add 5mm oil or a mixture of butter and oil.
- Add as many fishcakes as will fit easily into the pan and cook until golden.
- Gently flip them over and cook on the other side until heated through.
- It may be easier to colour them in the pan, then cook on a baking paper-lined tray in an oven set at 120 degC until warmed through (5 to 8 minutes, depending on their size).
- Sit the fishcakes on warmed plates and garnish with the rocket or watercress and lemon.
- Drizzle with the dill mustard dressing and serve with lemon wedges.