Smoked Salmon Fish Cakes With Dill And Remoulade Recipes

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:

• 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:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

Steps:

• Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, parsley, yogurt, lemon juice, Tabasco and black pepper. Gently mix to thoroughly combine.
• Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands. Carefully roll salmon cake in Panko to coat. Place on platter. Repeat with remaining salmon, adding more Panko to bowl if necessary. (Patties may be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.).
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add fish cakes in one layer. Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side. Transfer fish cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining salmon.
• To assemble smorrebrod, lightly butter (optional) a slice of rye bread. Arrange a few dill sprigs over butter. Place salmon cake on dill. Spoon a generous teaspoon of remoulade on top of salmon cake. Garnish with snipped chives and a lemon wedge.
• To Make the Remoulade: Combine all of the ingredients in a bowl and mix well. Makes about 1 1/4 cup.