Hot Smoked Salmon Fishcakes with Tomato Salsa
A delicious hot & spicy alternative to cod fishcakes.
Serves 4 main course, 8 as a starter
Prep time: 20 minutes
Cooking time: 20 minutes
600g hot smoked salmon
300g mash (King Edwards or maris pipers)
2 spring onions
juice of 1 lemon
salt and freshly ground black pepper
seasoned flour for coating
olive oil for frying
extra olive oil for drizzling
250g cherry tomatoes, cut into halves
1/2 small red onion, peeled and finely diced
1 garlic clove, peeled and finely diced
1 small red chilli, sliced diagonally and seeded
2 tbsp chopped fresh basil
1 tbsp Chardonnay or white wine vinegar
3 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1. For the salsa, mix all the ingredients together, cover and place in the fridge while you make the fishcakes.
2. Put the mash into a large mixing bowl add the flaked salmon and spring onions. Squeeze the lemon juice into the mix. Mix together until the fish is well mixed through. Taste and adjust the seasoning if necessary.
3. Divide the mixture equally into eight and shape into cricket balls, using the palm of your hand gently flatten them to make cake shapes. Sift the flour onto a large bowl or plate. Roll the fishcakes in the flour until evenly coated. Lift and pat gently to remove excess flour.
4. Heat a medium frying pan to hot. Add the olive oil and heat, swirling it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed. Carefully turn the cakes over and fry for another five minutes. Lift out of the pan and drain on kitchen paper.
To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil.