Potato Fish Cakes
By from The Best of Chef at Home by Michael Smith
on March 15, 2010
Historically, fish cakes have been one of the most common ways to eat fish in the Maritimes. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are as easy to make as they are to enjoy.
a splash or two of vegetable oil
2 12 oz (375 g) fillets of salmon or any other fish
a sprinkle or two of sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tbsp (15 mL) Dijon mustard
2 green onions, thinly sliced
2 tbsp (30 mL) all-purpose flour
1-2 tbsp (15-30 mL) butter
1. Preheat a sauté pan or skillet over medium-high heat.
2. Add a splash of oil, enough to cover the bottom of the pan with a thin film.
3. Season the salmon fillets with salt and pepper and carefully place them in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.
4. Boil or steam the potatoes.
5. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth.
6. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is well combined and then form the mixture into evenly shaped cakes.
7. Dredge them in the flour.
8. Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1–2 tablespoons of butter. When the butter melts and sizzles, add the fish cakes.Pan-fry them until they’re golden brown and crispy on both sides.
Printed with permission from The Best of Chef at Home by Michael Smith.
By from The Best of Chef at Home by Michael Smith|
March 15, 2010