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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

  • To serve

  • Wilted English spinach

  • Lemon wedges


  • For the fishcakes:

  • 1.

    Put the potato, flaked fish, chopped chives, baby capers, lemon juice and the melted butter in a large bowl.

  • 2.

    Season generously and mix well.

  • 3.

    Divide the mixture into four and shape into patties.

  • 4.

    Place on a baking tray, cover and chill in the fridge for at least 20 minutes but preferably two hours.

  • 5.

    Place the flour on a shallow plate and the breadcrumbs in a shallow dish.

  • 6.

    Put the beaten egg in a shallow bowl and line them up in a row.

  • 7.

    Dust the fishcakes lightly in the flour, then dip in the egg and finally coat with the breadcrumbs.

  • 8.

    Heat a pan with a little sunflower oil and add in the butter.

  • 9.

    Add the fishcakes and fry for about 2-3 minutes each side or until lightly golden.

  • 10.

    Drain well on kitchen paper.

  • For the parsley sauce:

  • 1.

    Pour boiling water over the parsley and leave to stand for four minutes.

  • 2.

    Drain well then run under cold water until completely cooled.

  • 3.

    Squeeze out any excess water and blitz up with the olive oil to form a very smooth puree.

  • 4.

    Melt the butter in a saucepan and add the flour.

  • 5.

    Cook out for at least a minute then stir in the mustard powder.

  • 6.

    Stirring all the time add the milk until you a lovely thick emulsion.

  • 7.

    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.

  • To serve:

  • 1.

    Serve immediately with wilted spinach, parsley sauce and the lemon wedges.

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