Main Dishes

Salmon Fish Cakes

600g starchy potatoes
300g fish
2-3 tbsp capers
5-6 anchovy fillets in oil, drained and finely chopped
1 tbsp chopped dill
freshly ground black pepper
2 egg, beaten
4-5 tbsp flour, for coating
50g crushed corn flakes for coating
3 tbsp clarified butter or ghee
Cut the peeled potatoes into evenly sized chunks. Put them in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat and simmer until just tender, but not mushy. Drain and put back into the hot pan for a minute or so to dry off, while constantly stirring the mix so it doesn’t stick to the pan. Don’t skip this step if you want to make sure your fish cakes are firm and hold together in the pan. Crush roughly with a fork or a potato masher, leaving some lumps. Meanwhile, poach the salmon – in a medium sauté pan put some water, the black pepper and a pinch of chopped dill. Bring to a simmer on medium heat. Place salmon – if there is skin, put it skin-side down on the pan. Cover and cook for about 3-4 minutes. Don’t overcook – you only need it to begin to flake. Drain and set aside to cool, then skin and carefully debone if necessary. Break into large flakes and add to the mashed potatoes. Stir in the dill and finely chopped capers and anchovies. Mix all together gently. Form 10 medium cakes, using your hands. Beat the eggs and place them in a shallow bowl. Crush the corn flakes with a rolling pin in a sealed plastic bag or using a mortar and pestle. With both ways you can choose how fine you want them – we prefer our fish cakes to be very crunchy from the outside, so we leave the corn flakes with some big particles. Put them and the flour in separate shallow plates. Dip each fishcake in turn into the flour, the egg, and finally the corn flakes until thoroughly coated. If your mixture turned out a bit too soft (it shouldn’t if you followed the recipe), you can put the fish cakes into the fridge for half an hour to firm up after coating. At that point you can also freeze them and fry later. In a big frying pan heat the clarified butter on medium to high heat. Add the fishcakes and fry for about 3 minutes on each side, until golden and well crusted. If necessary divide in batches, but do not overload the pan. Otherwise it is almost impossible to make them crunchy, and to turn them on the other side in one peace will be quite a task.


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