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Smoked
Salmon Fishcakes Preparation
time less than 30 mins Ingredients For the Fishcake 200g/8oz lightly smoked raw salmon, torn 150g/6oz canned Jersey new cooked potatoes, drained and sliced 1 tsp unsalted butter 2 tbsp double cream 1 tsp chopped fresh dill 1 tsp horseradish a dash of Tabasco sauce a pinch of salt To Serve 2 x 1 tsp Greek yoghurt 2 sprigs fresh dill Method: 1. In a medium bowl, mix the salmon with the remaining fishcake ingredients, except the potatoes. 2. Divide the salmon mixture into six portions and the potatoes into four portions. 3. Place two 7.5cm/3in cooking rings in a small frying pan. 4. Place one sixth of the salmon mixture into the bottom of each ring, and press down with the back of a spoon. Top each with a quarter of the potato slices. Spoon another sixth of the salmon mixture onto the potatoes, then top with a quarter of the potato slices again. Finish with a layer of salmon. The fishcake should come up to the top of each ring. 5. Drop the butter into the pan and place the pan on the heat. 6. Fry the fishcakes for 1-2 minutes on each side. 7. Using a fish slice, transfer the fishcakes to small serving plates. 8. Remove the rings from the fishcakes, and wipe the plates with a clean cloth. 9. Serve garnished with a spoonful of yoghurt and a sprig of dill. |
