Hot Smoked Salmon Fishcakes with Parsley Sauce
For the fishcakes
- 250g (8oz) mashed potato
- 25g (1oz) unsalted butter
- 250g (8oz) hot smoked salmon, flaked into chunks
- 2 tbsp chives, chopped
- 1 tbsp baby capers, rinsed
- 1 tbsp lemon juice
- sunflower oil, for frying
- 25g (1oz) seasoned plain flour
- 2 eggs, beaten
- 75g (3oz) fresh white breadcrumbs
- For the parsley sauce
- 25g (1oz) curly parsley, chopped
- 2 tbsp extra virgin olive oil
- 25g (1oz) butter
- 1 tbsp plain flour
- ½ tsp English mustard powder
- 200ml (7floz) milk
- salt and white pepper
- Wilted English spinach
- Lemon wedges
For the fishcakes
- Put the potato, flaked fish, chopped chives, baby capers, lemon juice and the melted butter in a large bowl.
- Season generously and mix well.
- Divide the mixture into four and shape into patties.
- Place on a baking tray, cover and chill in the fridge for at least 20 minutes but preferably two hours.
- Place the flour on a shallow plate and the breadcrumbs in a shallow dish.
- Put the beaten egg in a shallow bowl and line them up in a row.
- Dust the fishcakes lightly in the flour, then dip in the egg and finally coat with the breadcrumbs.
- Heat a pan with a little sunflower oil and add in the butter.
- Add the fishcakes and fry for about 2-3 minutes each side or until lightly golden.
- Drain well on kitchen paper.
For the parsley sauce
- Pour boiling water over the parsley and leave to stand for four minutes.
- Drain well then run under cold water until completely cooled.
- Squeeze out any excess water and blitz up with the olive oil to form a very smooth puree.
- Melt the butter in a saucepan and add the flour.
- Cook out for at least a minute then stir in the mustard powder.
- Stirring all the time add the milk until you a lovely thick emulsion.
- Fold in the parsley purée and check the seasoning, cover with a piece of parchment paper and keep warm until you are ready to serve.
- Serve immediately with wilted spinach, parsley sauce and the lemon wedges.