Smoked Salmon fishcakes served with Hollandaise sauce

Smoked Salmon fishcakes served with Hollandaise sauce

Smoked Salmon fishcakes served with Hollandaise sauce 799 1024 gastronome
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I think fishcakes make the perfect light lunch. I’m particularly fond of them for a special brunch and like to add a boiled egg. At Gastrono-me for a little sensory fun we used to serve our fishcakes under a glass cloche filled with hickory smoke, when the dome was lifted the customer had a delicious waft of woody smoke before digging in!

Gastrono-me Smoked Salmon fishcakes served with Hollandaise sauce

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium

Ingredients

  • Ingredients for fishcakes
  • 300g cooked haddock fillets flaked

  • 450g potatoes peeled

  • 100g smoked salmon trimmings

  • 5 spring onions sliced

  • A few sprigs of fresh dill

  • 10ml of lemon juice

  • A small pinch of cayenne pepper

  • 1 tablespoon chopped capers – save a few whole for serving

  • 1 tablespoon of chopped chives

  • 1 teaspoon of creamed horseradish

  • 1 pinch of ground rock salt

  • ½ teaspoon of white pepper

  • 1 egg yolk

  • For shaping and frying
  • 120g plain flour

  • 150G PANKO BREADCRUMBS

  • 1 beaten free-range egg

  • 125ml milk

  • 125ml of vegetable oil

  • For serving
  • A hard-boiled egg

  • Mixed baby leaves, dressed with olive oil

  • A sprinkle of Capers

  • A few sprigs of dill

  • Cracked black pepper

Directions

  • Bring a saucepan of salted water to the boil, add the potatoes and cook for 20 minutes. Drain and mash with a little butter.
  • In a bowl combine the mashed potato, flaked haddock, smoked salmon, spring onions, dill, chives, lemon juice, cayenne, capers, horseradish, egg yolk and season well with the salt and white pepper. Check your seasoning and add if required.
  • Mix the ingredients until combined and then shape the mixture with damp hands into 6-8 patties depending on size required. Chill for 30 minutes if you have time.
  • Lightly coat each patty in flour dusting off the excess.
  • Whisk the egg and the milk in a shallow bowl and place the panko breadcrumbs in a second shallow bowl.
  • Dip each fishcake briefly in the egg/milk mixture, then in the breadcrumbs. Repeat carefully with each patty.
  • Chill again for 30 minutes
  • Heat the vegetable oil in a frying pan over a medium heat. Fry the fishcakes in small batches, around 3-4 minutes on each side or until golden brown.
  • Serve the fishcakes with a little hollandaise sauce, on a bed of baby leaves and if desired a boiled egg.

Notes

  • At Gastrono-me for a little sensory fun we used to serve our fishcakes under a glass cloche filled with hickory smoke, when the dome was lifted the customer had a delicious waft of woody smoke before digging in!
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