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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 1/2 lb of coley. Replace the Worcestershire sauce and herbs with 1 tsp Thai fish sauce, and 2 tsp fresh chopped cilantro.
Smoked mackerel fish cakesSubstitute the salmon for 1/2 lb smoked mackerel, skinned and flaked – there is noneed to cook the mackerel.
Cod fish cakes infused with truffle oilSubstitute the salmon for 1/2 lb of cod loin and omit the tomato ketchup. Add 2 tsptruffle oil to the mix.
3 cups potatoes1/2 lb salmon fillets6 1/3 cups salted waterJuice of half a lemon2 tbsp tomato ketchup½ tsp Worcestershire sauce1 tsp fresh chopped dill1 tsp fresh chopped chervil
To pané the fish cakes:100g breadcrumbs2 eggs1½ tbsp oil1 1/2 tbsp butterSalt, pepper
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