Double-salmon fishcakes with preserved-lemon mayo

title="Double-salmon fishcakes with preserved-lemon mayo"
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(10) Rate it

• 0:30 Prep


• 0:20 Cook


• 
  4 Servings


• Advanced

These salmon fishcakes are a gourmet twist on the traditional recipe.

Featured in
Smoked salmon recipes, Lunch recipes

Ingredients

• 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

Preserved-lemon mayonnaise

• 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)

Method

• 
  
  
  Step 1
  
  
  
  
  Line a baking tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook 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 3
  
  
  
  
  Place 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 4
  
  
  
  
  For 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 5
  
  
  
  
  Pour 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 6
  
  
  
  
  Meanwhile, 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 7
  
  
  
  
  Shallow-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.
  
  
  

Nutrition

• 3712 kj

  Energy




• 45g

  Fat Total




• 16g

  Saturated Fat





• 41g

  Protein





• 1158.99mg

  Sodium




• 12g

  Carbs (sugar)




• 78g

  Carbs (total)

All nutrition values are per serve

Notes

* 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

Source: taste.com.au