The Smoked Salmon Fishcake
"A Sunfilled, lemon and dill treat."
Ingredients
Nutritional
- Serving Size: 1 (315.6 g)
- Calories 305.7
- Total Fat - 9.6 g
- Saturated Fat - 4 g
- Cholesterol - 49.7 mg
- Sodium - 537 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 5.7 g
- Sugars - 1.6 g
- Protein - 21.2 g
- Calcium - 90.3 mg
- Iron - 1.8 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the salmon fillets in a large saucepan, pour in the milk, add the bay leaf and season with salt and pepper;
Step 2
Cover the pan with a lid and gently bring milk to a low simmer;
Step 3
Simmer gently and poach for some 5 to 10 minutes or so or until the fish is just cooked;
Step 4
When ready, carefully remove the fish, transfer to a plate lined with kitchen towel;
Step 5
Remove the skin and break the fish into large chunks;
Step 6
Set aside and leave to cool;
Step 7
Mix the fish, smoked salmon, egg, spring onion, lemon juice and zest, dill and parsley together until well combined;
Step 8
Add potatoes to thicken mixture sufficiently to roll into balls;
Step 9
Season to taste and roll into balls;
Step 10
Roll the balls in the breadcrumbs coating each one evenly all over;
Step 11
Flatten into burger shapes to size you desire;
Step 12
Set aside on tray, cover with clingfilm and chill in the fridge for an 30 Minutes or so;
Step 13
Heat oil in large frying pan, add burgers and cook on medium heat, turning to ensure golden brown on both sides, until fish just cooked through.
Step 14
Serve with tartare sauce, parsley sauce, using poaching milk, &/or lemon wedges, coleslaw, fries and a simple salad
Tips
No special items needed.