Salmon Sumac Fishcakes Recipes

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

SALMON & SUMAC FISHCAKES

Steps:

• Bring a pan of salted water to the boil and cook the potatoes for 10 mins.
• Meanwhile, warm the milk over a medium heat in a saucepan until just simmering, this will take a few minutes. Remove from the heat, add the salmon and cover with a lid.
• Drain the potatoes in a colander, then put the colander on top of the empty pan to steam for 5 mins.
• Remove the salmon from the milk, reserving the milk. Add the lemon zest and juice, parsley, dill, cornichons and spring onions to the milk along with the sumac. Tip in the potatoes and roughly mash, then add the salmon, breaking it up into chunks, and mix everything together with some seasoning.
• Tip the flour into a wide, shallow bowl, the beaten egg into another and the breadcrumbs into a third bowl. Using your hands, shape the salmon mixture into four fishcakes. Dip each fishcake into the flour to lightly coat, shake off any excess flour, then dip into the egg, and finally the breadcrumbs. Transfer to a plate.
• Pour the oil into a large, non-stick frying pan ensuring it is no more than two-thirds full, and set over a high heat. The oil is hot enough when a breadcrumb dropped in turns golden in a few seconds. Fry the fishcakes for 2-3 mins on each side until golden and serve with the watercress.

MOXIE'S SUMAC SALMON

Steps:

• Sprinkle sumac over the fleshy sides of the salmon (not the skin part).
• Pour balsamic vinegar on top.
• Marinate refrigerated 30 minutes to 2 hours.
• Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking.
• Pan fry, broil, or grill until done.
• Serve with lemon wedges.