Salmon Cakes with Crushed Pea Pesto
These salmon cakes are delicate, full of flavour and so deliciously satisfying, they only need a green salad to make them a balanced meal.
The hot smoked salmon is the chunky one, not the finely sliced one found in the deli section of supermarkets – it is the secret ingredient in these fabulous fishcakes.
Oiling the breadcrumbs means the fishcakes can be coooked in the oven. You could cook them in a non stick frypan but they are quite delicate and might break up.
You will need:
150g hot smoked salmon
450g cooked salmon fillets (steamed or friend but keep them slightly undercooked_
2 tbs mayonnaise
5-6 spring onions, chopped
3 tbs dill, chopped
1 cup flour
2 cups panko breadcrumbs
1/4 cup oil
Peel the potatoes, chop them into chunks and then boil them in salted water until tender.
Drain the potatoes in a colander and allow them to cool and dry out a little.
Mash the potato and stir through the roughly flaked salmon. (keep the chunks quite big because they will break down when you stir everything together)
add the mayonnaise, mustard, spring onions and dill.
With damp hands shape into 8-10 fishcakes. Try and keep height in the fishcakes this will keep them tender.
Chill the fishcakes on a tray in the fridge while you prepare the crumb, this will make them easy to manage.
In three separate bowls, season the flour with salt and pepper, whisk the eggs and finally mix the panko crumbs with the oil until they look glossy.
Dip each cake firstly into the flour, then the egg and finally the breadcrumb
Return the fishcakes to the fridge to chill and firm up for a t least an hour but up to 12 hours.
Preheat the oven to 200 and bake the fishcakes on a lined tray for 15-20 minutes.
Serve with the Pea Pesto.
1 cup frozen peas, thawed
Handful of mint and basil
1 dill pickle, roughly chopped
1 clove garlic
1 lemon tested and juiced
3 tbs grated parmesan
1/4 to 1/2 cup olive oil – depending on the desired consistency.
In a food processor blitz everything until a rough puree forms.
Serve and enjoy!Back to Blog Page