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salmon fishcakes
with hollandaise sauce
 

ingredients

 

• 1lb fresh salmon (or tinned red salmon)

• 12oz potatoes boiled and mashed
• ½ onion finely chopped
• 1 tbsp chopped parsley

 
 
this recipe is also featured in: 
talk of the north
mallorca north's free local news sheet
available fortnightly from little britain

method

 

1. Put a little butter and oil in a frying pan and very gently cook the onions until they are soft

2. Now put the piece of salmon on top, pour on some white wine, cover the pan with foil and let the salmon cook in its own steam for 3 or 4 mins. Drain the liquid – but keep the onions
3. After the salmon cools a little, mash it with a fork, and add to the mash potato with the onions.

4. Mix everything well, add the chopped parsley and season with salt and pepper to taste. Cover and keep in the fridge for a few hours until completely cold.

5. With floured hands, make small balls (the size of a golf ball), coat with flour, dip in beaten egg and cover with breadcrumbs before deep-frying. Alternatively, flatten the balls with your hands to make small circles and cook them in plenty of hot oil in a frying pan.

6. Serve the fishcakes with hollandaise sauce and a mixed leaf and rocket salad

 

hollandaise sauce

 

Hollandaise sauce can be rather tricky if you’ve never made it before as it can easily curdle. So let's cheat a little with this quick recipe that always works.

 

• 6oz of butter (melted over a very low heat) keep aside

• 1 tbsp white wine vinegar
• 2 tbsp lemon juice
• 3 large egg yolks

 

1. Put egg yolks in the goblet of a liquidizer. Add vinegar and lemon juice and whiz for a few seconds.

2. Now add the melted butter, pouring in a little at a time while whizzing continously

 

. . . or for just 1.29€ at Little Britain