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Salmon fishcakes with horseradish cream recipe
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13 ratings
Fishcakes are a weekday staple and our salmon fishcake recipe will definitely please the whole family. The addition of herbs like dill and parsley bring bags of extra flavour, while a side serving of hot horseradish cream will please the grown-ups at the table. See method
Ingredients
- 1 x 280g pack skinless salmon fillets
- 750g (11/2lb) Maris Piper potatoes, peeled and chopped
- 2 sprigs dill
- ½ x 31g pack flat leaf parsley, chopped
- ½ x bunch spring onions, sliced
- 2 tbsp plain flour
- 1 medium egg, beaten
- 50g fresh breadcrumbs
- 1½ tbsp rapeseed oil
- 300g (10oz) spring greens
- 200g frozen peas
- 1 garlic clove, finely chopped
For the horseradish cream
- 75g (3oz) half-fat crème fraîche
- 1 tsp creamed horseradish
- 1 lemon, zested
If you haven't got any Maris Pipers, try using King Edward potatoes
Each serving contains
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Energy
2015kj
480kcal
24%
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Fat
18g
26%
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Saturates
4g
20%
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Sugars
6g
7%
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Salt
0.1g
0%
of the reference intake
Carbohydrate 55g
Protein 27.5g
Fibre 11g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fillets in a pan of boiling water and simmer for 5 minutes, until cooked through. Remove salmon from the pan and flake into pieces.
- Meanwhile, place the potatoes in a pan of cold water and bring to the boil then simmer for 12-15 minutes, until softened. Drain, then mash and gently stir through the flaked salmon, dill, parsley and spring onions. Shape into 8 patties and dust with flour.
- Dip the patties into the egg and then in the breadcrumbs until lightly coated. Heat 1 tbsp of the oil in a large frying pan and cook the fishcakes for 2 minutes each side, until golden. Place on a baking tray and cook in the oven for 15 minutes.
- Heat the remaining oil in the pan and cook the spring greens and peas for 5 minutes, adding the garlic for the final minute.
- To make the horseradish cream, combine the crème fraîche, horseradish and lemon zest in a small bowl. Serve with the fishcakes and green vegetables.