Denise says:

I find that these delicious fish cakes are ideal for a Shabbat or Yom Tov lunch or a light supper when major cooking is just not on the agenda. Made with both fresh and smoked salmon, the secret to the best results is to flake the salmon in gently so that large pieces are still visible.

Preparation Time: 25 minutes plus 30 minutes chilling time
Cooking Time: 20 minutes Serves: Makes 15

Ingredients:

600g/ 1 ¼ pound potato – peeled and roughly chopped
600g / 1 ¼ pound salmon fillet
100ml / 3 ½ fl oz white wine or vegetable stock
100g/ 3 ½ fl oz smoked salmon -cut into small pieces
4 spring onions finely chopped
Handful of parsley -finely chopped
Salt and ground black pepper to taste

Coating
200g / 7 oz Flour
2 eggs – lightly beaten
300g/ 11 oz breadcrumbs
Oil – for Frying

For The Tartar Sauce
200g/ 7 oz Mayonnaise
Zest of 1 lemon
1 teaspoon horseradish sauce
2 tablespoons capers
2 tablespoons parsley – finely chopped
Salt and black pepper – to taste

Garnish: Lemon Wedges

Method

1) Cook the potato in boiling water until soft. Drain and mash.
Place the salmon fillet in a small saucepan. Add the wine or stock; bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Drain the fish and set aside to cool.
2) Flake the salmon into large pieces and add to the mashed potato, chopped smoked salmon, spring onions and parsley. Season well with salt and freshly ground black pepper.
3) Gently mix everything together. Using wet hands shape into 15 cakes. Lightly dust with the flour, dip in to the egg and then coat with the breadcrumbs.
4) Chill for at least 30 minutes (important or they will come apart in the pan).
Tagged in: Ashkenazi, Family Cooking, Fish, Mediterranean, Parev, Salmon, Shabbat