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Salmon makes a luxurious fish cake, perfect for a special meal and can be served with salad and accompanied with tartar or chili sauce. Here's our classic salmon fish cake recipe along with some alternatives such as Thai, cod and smoked mackerel.
Preparation time: 20 minutesCooking time: 26 minutesServes: 4
Attachments: K Beater, Steamer Basket
Variations:Thai spice-infused fish cakesIn 1 tbsp olive oil sauté 1 tsp chopped lemon grass and 2-4 tsp red Thai paste. Reserve and then add to the basic recipe. Substitute the salmon for 200g of coley. Replace the Worcestershire sauce and herbs with 1 tsp Thai fish sauce, and 2 tsp fresh chopped coriander.
Smoked mackerel fish cakesSubstitute the salmon for 200g smoked mackerel, skinned and flaked – there is noneed to cook the mackerel.
Cod fish cakes infused with truffle oilSubstitute the salmon for 200g of cod loin and omit the tomato ketchup. Add 2 tsptruffle oil to the mix.
500g potatoes200g salmon fillets1.5L salted waterJuice of half a lemon2 tbsp tomato ketchup½ tsp Worcestershire sauce1 tsp fresh chopped dill1 tsp fresh chopped chervilTo pané the fish cakes:100g breadcrumbs2 eggs1½ tbsp oil20g butterSalt, pepper
Spinach and ricotta ravioli (with a butter and sage sauce)
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