Salmon fishcakes (Marc Fosh)

Salmon fishcakes (Marc Fosh)

  • 0 of 5
  • Serves: Up to 4 people

Made with these products:

Salmon fishcakesMarc Fosh's salmon fishcakes with italian green sauce

 

Serves: 4


Method


1. To make the salsa verde, blend the sherry vinegar, herbs, capers, garlic, mustard and olive oil using the Braun Multiquick 5 and its chopper accessory.

2. For the fishcakes, peel the potatoes, cut them into evenly sized pieces and bring to the boil in salted water. Cook for 10-15 minutes until they are slightly firm. Drain well. While hot, mash with the lemon juice and chopped parsley.

3. Season the salmon fillet and grill on each side for 2-3 minutes until just firm and cooked through. When cool, break into large flakes. Fold the cooked salmon
into the potato puree and season well.

4. Shape the mixture into 4 large, neat cakes. Coat in the flour, dip them into the beaten egg and then breadcrumbs. Chill for 30 minutes.

5. To cook, heat a shallow layer of oil in a wide frying pan. Fry the fishcakes for 4-5 minutes until brown, then flip over and fry the other side for 2-3 minutes. Serve with salsa verde.

 

Marc Fosh’s tip

Salmon fishcakes are simple, no-nonsense family food. On a picnic, there’s literally nothing better for a healthy and delicious treat that everyone will enjoy.

This recipe uses the Braun Multiquick 5 with its chopper accessory.

Ingredients

Salsa verde ingredients

• ½ small bunch basil
• ½ small bunch parsley
• 1 tablespoon of capers, rinsed and drained
• 1 tablespoon of sherry vinegar
• 1 teaspoon of dijon mustard
• 150ml olive oil
• 1 garlic clove

Fish cake ingredients

• 400g potatoes
• 400g fresh salmon fillet, skinned
• Juice of 1 lemon
• 1 tablespoon of chopped parsley
• 2 eggs, beaten
• 50g breadcrumbs
• 50g seasoned flour

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