Salar Flaky Smoked Salmon - Uber Fishcakes
recipe by Lucy Irvine, Ardmair Bay, Ullapool
Ingredients:
4 large Maris Piper potatoes
1 bunch spring onions
Approx 2 oz Scottish butter
white pepper
fresh parsley
1 oz grated mature, Scottish cheese
1 pack Salar Flaky Smoked Salmon
1 pack undyed smoked haddock fillets
Approx half a pint of semi-skimmed milk
shake of tabasco sauce
flour
sunflower oil
Method:
Boil the mash potatoes with a very generous knob of butter and plenty of white pepper, no milk or salt.
Chop the onions finely and add.
Snip a full tablespoon of fresh parsley and fold through with the cheese and tobasco.
Allow to cool while you prepare the fish.
Poach the haddock for no more than five minutes in milk, with a small knob of butter. Discard milk, skin the fillets and flake. Skin the Flaky Smoked Salmon and flake with your fingers - avoiding the temptation to stuff much into your mouth as the whole piece should be used, ideally.
Mix the fish and mash without breaking up the fish flakes too much.
Form (fairly) dainty balls of the mixture using flour on your hands and a clean, dry surface dusted with more flour.
Heat oil (not too much) in a heavy bottomed frying pan (or an electric one). Add the fish balls, flattening gently into cakes. Fry on a medium heat for approx. 9 minutes, turning once, crisping the outside and thoroughly heating the middle.
I serve these cakes with a homemade cucumber and celery relish and vine tomato salad strewn with chives, dredged with ground black pepper and squirted with lemon juice. But they are almost as good with lemon
wedges and a lightly french-dressed green salad including a few capers or olives. Thickly sliced wholemeal bread completes this wicked starter or stylish light lunch.
For a family supper, try just serving with ketchup (preferably unsugared organic) or good mayonnaise.
Also, try using chives instead of spring onions and sweet chilli sauce instead of tabasco!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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