We made this when we visited Australia earlier this year from a great cookbook by Stephanie Alexander, her Kitchen Garden Companion. They go great with some new potatoes tossed with sour cream and dill for a main course.
Salmon Fishcakes with Dill – makes 8 or 24 little ones
- 300g salmon fillet, cut into bite-size pieces
- 2 tbsp double cream
- 30g breadcrumbs (roughly 1 thick slice of bread)
- 30g marinated goat’s cheese
- 1 egg yolk
- 4 tbsp chopped dill
- ½ tsp sea salt
- 2 tbsp plain flour
- 20g butter
- 2 tbsp olive oil
Pour the cream over the breadcrumbs and leave to soak for 5 minutes.
Pulse the salmon, cream-soaked crumbs and goat’s cheese in a food processor until combined, but not reduced to a paste. Scrape the mixture into a mixing bowl and mix in egg yolk and dill, then season with the salt and some pepper. Cover with cling film and chill for 30 minutes.
Wet your hands and divide the mixture into 8 large or 24 bite-sized fishcakes. Roll the fishcakes in the flour.
Heat butter and oil in a large non-stick frying pan over medium heat and fry the fishcakes for 2-3 minutes per side or until golden brown. Be careful not to overcook as they are better if they stay a bit moist.
Wine Suggestion: Try to find a top-quality Australian Verdelho, with a few years of age on it. It should have mellowed and developed a honey character alongside the fresh acidity and white floral character.
(Original Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, 2009.)