- 200g salmon fillet, skin removed, pin-boned
- 100g smoked salmon, chopped
- 500g mashed potato (from about 3 potatoes)
- 1 onion, coarsely grated
- 1 tablespoon chopped flat-leaf parsley leaves
- 1 tablespoon chopped chives
- 3 eggs
- 1 tablespoon whole-egg mayonnaise
- Sunflower oil, to shallow-fry
- 1/3 cup (50g) plain flour
- 6 cups (420g) fine fresh white breadcrumbs
- Salad leaves, to serve
- Lemon wedges, to serve
- 100ml whole-egg mayonnaise
- 150ml creme fraiche or sour cream
- 1/4 preserved lemon*, flesh and pith discarded, rind finely chopped
- 1 tablespoon finely chopped chives (optional)
- Step 1Line a baking tray with baking paper.
- Step 2Cook the salmon fillet in a bamboo or metal steamer over a pan of boiling water for 6 minutes, or until the salmon is just cooked through.
- Step 3Place the salmon fillet in a bowl and flake with a fork. Add the smoked salmon, potato, onion, parsley, chives, 1 egg and mayonnaise. Season to taste with sea salt and freshly ground pepper, then mash together using a potato masher. Form the mixture into 8 round balls, flatten slightly into patties, then place on the tray and chill while you prepare the mayonnaise.
- Step 4For the preserved-lemon mayonnaise, mix together the mayonnaise, creme fraiche or sour cream, lemon and chives, then cover and chill until ready to serve.
- Step 5Pour 3-4cm of oil into a large, deep frypan and heat over medium-high heat. Test the temperature with a cube of bread – it will turn golden in 30 seconds when the oil is hot enough.
- Step 6Meanwhile, spread the flour and breadcrumbs on two separate sheets of baking paper. Beat the remaining 2 eggs in a small bowl. Dip the salmon fishcakes first in the flour, then into the beaten egg, and finally coat generously in the breadcrumbs.
- Step 7Shallow-fry the fishcakes, in 2 batches, until crisp and golden. Serve on a bed of salad leaves, drizzled with the preserved-lemon mayonnaise and with lemon wedges to squeeze.
All nutrition values are per serve
* Preserved lemons are available from Middle Eastern and gourmet food shops, or see related recipe.
- Author: Valli Little
- Image credit: Catherine Sutherland
- Publication: Taste.com.au