Ripe’s salmon hash cakes
Photo by Sophie Barclay
Try them for brunch topped with a soft poached egg & hollandaise sauce. Or serve them with extra salmon, fresh coriander and topped with savoury labneh.
|100 g||Butter, cubed|
|1 kg||Floury potatoes, peeled, cut into large pieces, we like to use Agria|
|1 cup||Aged cheddar cheese, grated|
|350 g||Salmon, cured|
|2||Lemons, zest and juice|
|½ cup||Fresh chives, finely chopped|
|2 tsp||Fennel seeds, toasted, ground|
|2½ cups||Baby spinach, leaves. roughly chopped|
|1 splash||Vegetable oil|
- In a large saucepan, place the potatoes. Fill with enough water to cover.
- Place over a high heat and bring to the boil. Cook for approximately 15-20 minutes or until soft.
- Remove from the heat and drain well. Add the butter, cheese, salt and some freshly milled pepper.
- Mash well with a good old-fashioned masher.
- Add the salmon, lemon zest and juice, chives, fennel seeds and spinach.
- Mix well to combine. Season to taste with salt and pepper.
- Mould the mixture into 6 large balls and flatten slightly.
- Cover with cling film and place in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 180C.
- Place a large frying pan over a high heat with a good splash of oil.
- Fry the hash cakes on each side for approximately 2 minutes until golden brown.
- Place on a baking tray and bake in the oven for 10-15 minutes, or until warmed through.
- These are great as they are, or we like to serve them with extra salmon, fresh coriander and topped with savoury labneh.