Crispy Smoked Trout and Salmon Fishcakes
These crispy salmon fishcakes are good old straightforward grub. Nothing fancy. A real British classic which has stayed on plates in UK households for generations, and with good reason.
Often made with smoked haddock, the traditional British fishcake can be found up and down the country’s coastline in pubs, cafes and seaside fish and chipperies – usually served with mushy peas and a slab of chips.
Quick and easy to prepare, the light dusting of flour creates a gentle crispness on the outside which I prefer to a heavily crumbed and fried fishcake. It gives the fish a bit more of a chance to come through. I love eating these fishcakes with nothing except buttered spring peas and a cold glass of white wine – preferably on a warm evening. They’re equally good, however, squashed into a sandwich alongside a slather of mayonnaise and crunchy cucumber slices to take on a walk by the beach.
Prep time: 40 minutes
110g smoked trout fillets
200g leftover salmon
2 medium potatoes
1 spring onion (optional)
Plain flour for dusting
Salt and pepper
Olive oil for frying
Knob of butter for frying
Begin by boiling the potatoes until soft. Drain and mash.
Combine the mashed potatoes with the leftover salmon, smoked trout, the finely chopped spring onion and plenty of salt and pepper. Mix well and put in the fridge for a minimum of 20 minutes.
Next, form the potato mix into four patties and dust them thoroughly with plain flour.
In a frying pan heat a glug of olive oil and a knob of butter over a medium-high heat. When the butter begins to bubble place in the patties and fry on each side until golden (about 2-3 minutes on each side).
Serve these salmon fishcakes with a light salad.
Herbs like dill, parsley or tarragon are delicious with fish.
You can add all sort of vegetables to fishcakes – onion, spinach, peas, silverbeet…
Serve with cold beetroot and sour cream.
Add an egg on top for breakfast. salmon fishcakes
Put into a sandwich with crisp lettuce and tartare sauce for lunch.