At the end of my daughters unit/topic at school she brought home some chives that they had grown in class without using soil and I was given the task of making something out of them. Considering that both girls turn their noses up at spring onions I thought it best to think of something where they were combined, hence fish cakes. Keeping in mind that both girls love smoked salmon when I spotted Rachel Allen’s Smoked salmon and chive fish cake recipe I knew we would have a winner.
I increased the quantity as it indicated that it made 6 fish cakes but after making them we had extra to go into the freezer so below I have stuck with her original quantities (as opposed to the shopping list for this week).
- 500g Floury potatoes
- Salt and pepper
- 225g smoked salmon (I mixed Wild salmon and normal smoked salmon as the wild had a beautiful deep red colouring)
- 3 tbsp Olive oil
- 1 Red onion finely chopped
- 2 tbsp Chopped chives
- 1 tbsp capers (optional for me)
- Good squeeze of lemon juice
- 1 Egg, beaten
- 75g Breadcrumbs
- 15g Butter
- Preheat the oven to 220C and grease a small baking tray with olive oil.
- I deviated from the original recipe here and just peeled the potatoes and boiled them until tender, drained them and let them stand a minute to reduce the moisture and then mashed them until lump free.
- While the potatoes are cooking place the smoked salmon on the baking tray. If like me you are using pre-sliced then simply put the slices on top of one and other. Drizzle with 1 tablespoon of olive oil and bake in the oven for 6-8 minutes. Remove from the oven and set aside.
- Put the mashed potatoes, onion, chives, capers (if using), lemon juice, egg and breadcrumbs into a large mixing bowl. Roughly tear up the salmon and add it to the bowl, then using a spoon combine all the ingredients.
- Shape the mixture into your fishcakes, whatever size you like. If you have too many you can either save them in the fridge pre-cooked for 24 hours or can freeze them to use another day.
- To cook, pour the remaining olive oil in a large frying pan with the butter on a medium heat. When the butter has melted and starts to foam add the fishcakes and fry for 3-5 minutes on either side or until each side is golden brown and crispy.
You can serve these with a green salad, wedge of lemon and some tartar sauce or seasonal greens depending on your preference.