Smoked Salmon Fish Cakes With Dill And Remoulade Recipes

Steps:

• Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
• Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn't catch at the bottom of the pan, for 2-3 mins - it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
• Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
• Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.

Steps:

• Flake salmon so no large lumps remain.
• Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
• Form into four cakes. Coat with additional breadcrumbs.
• Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
• Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
• Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
• Slowly add the milk/salmon juice, stirring all the while.
• Simmer 3 minutes, adding dill during last minute of cooking.
• Serve over fish cakes.

Steps:

• Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
• Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
• Divide mixture into eight portions and form into balls.
• Flatten each ball to about 1 inch thick.
• Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
• Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
• You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Steps:

• Drain water from the Salmon and put Salmon in a medium bowl.
• Add dill and stir to break up the Salmon.
• Add milk, cornmeal and egg whites.
• Stir to blend everything in well.
• If baking,.
• Grease 6 standard muffin tins, no stick cooking spray works well.
• Divide mixture into the 6 tins.
• Put in 350 f oven for 30 minutes.
• If frying,.
• form into 5 or 6 patties, not too thin.
• place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
• Fry for about 4 minutes, turn and fry 4 more minutes.

Steps:

• Boil the potatoes in salted water until tender.
• Drain, return to the pan and mash thoroughly without milk, butter or water.
• Tip the mash into a mixing bowl.
• Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
• Crumble in the stock cube and add the bay leaf.
• Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
• Turn off the heat, cover the pan and leave for five minutes.
• Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
• Season generously with pepper and lightly with salt.
• Mix thoroughly until smooth.
• Now flake the remaining fish and fold through the mixture.
• Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
• Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
• Melt the butter and stir in the flour until smooth.
• Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
• Add the milk and cream.
• Reduce the heat and simmer gently for five minutes.
• Shred the spinach.
• Stir spinach and dill into the thick, creamy sauce.
• Cook for a few minutes until the spinach wilts.
• Taste and adjust the seasoning.
• Preheat the oven to 400F or 200 degrees C.
• Oil a baking sheet.
• Dust the fish cakes with flour, shaking off any excess.
• Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
• Transfer to the baking sheet and cook in the oven for 10 minutes.
• Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.

Steps:

• Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)
• Finely chop the remaining ½ onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don't overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.
• Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.
• Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.