These little fishy cakes are great because you can make them up the day before you need them, which is always a plus in my book. Same goes for the lemon mayonnaise which keeps for ages in the fridge! I made the fishcakes with homemade chips but a salad would be equally nice, and healthier too obviously.
The original recipe (Delicious magazine, May 2017) used hot-smoked salmon, however when I made them the second time round I used locally caught Roe Valley salmon which I poached in white wine and bay leaves. Both were delicious but my husband and kids preferred the milder poached salmon ones. The mayonnaise might sound like a pain to make but it really adds a zing to the dish and its great to dip the chips into.
Salmon & Parsley Fishcakes with lemon mayonnaise & homemade chips
1 carrot, halved
1 onion, halved
1 bay leaf
Splash of wine
Few whole peppercorns
1 lemon slice
A few sprigs of thyme or parsley
500g salmon fillets, no skin
500g maris piper potatoes
25g salted irish butter
1 unwaxed lemon, zested and juiced
2 tablespoons chives, snipped
2 tablespoon fresh flat-leaf parsley, chopped
4 spring onions, finely chopped
2 tablespoons plain flour
2 free-range eggs, medium, beaten
150g dried white breadcrumbs
sunflower oil for frying
1 kg Maris Piper potatoes, unpeeled
maldon sea salt
1-2 teaspoons smoked paprika
Glug of sunflower oil
2 free-range egg yolks, medium
1 teaspoon dijon mustard
300ml extra-virgin olive oil
Zest from one lemon
1 teaspoon lemon juice
1 lemon, cut into wedges
Small handful of fresh dill
A few fresh flat-leaf parsley leaves
Poach the Salmon Fillets:
Put all the poaching ingredients in a saucepan with enough water to cover the salmon fillets. (Do not put the salmon fillets in yet though). Heat the poaching liquid for 5 minutes to let the flavours infuse.
Add your salmon fillets and make sure they are immersed in the poaching liquid. Add more water and wine if necessary. Keep the temperature just below boiling - 95°C is perfect. Poach for 10 minutes then remove the fillets from the liquid and leave to cool.
Prep the Fishcakes:
Cut the potatoes into even chunks and boil in salted water until tender. Drain, return to the pan to dry for a few minutes, then mash with butter. Put to the side to cool for a while.
Roughly flake the cooled salmon into a medium bowl and add the cooled mashed potatoes, lemon zest and juice, herbs and spring onions. Taste and adjust the seasoning by adding salt and pepper. Shape the mixture into 10 equally sized fishcakes.
Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls. Working with one fishcake at a time, dust each one in the flour, dip into the beaten egg, then finally coat in breadcrumbs. Put the fishcakes on a baking sheet lined with non-stick baking paper and chill for 30 minutes or overnight. The longer they chill, the firmer they will be for frying.
[You can also freeze the fishcakes at this stage by open-freezing them on the baking tray and then putting them in a sealed freezer bag. They came be stored up to 3 months]
Make the Chips:
Turn the oven on to 200°C/180°F. Spread the cut potatoes on a baking tray (or two) in one even layer. Season with salt and paprika and then drizzle with a good glug of sunflower oil. Toss in the oil to coat the potatoes then cook for approximately 30 minutes or until crisp and golden on the outside and fluffy in the middle.
Make the Lemon Mayonnaise:
While the chips are cooking, make the mayonnaise. Using a balloon whisk, or preferably a stand mixer with a whisk attachment, beat the egg yolks and dijon mustard. Season, then keep whisking briskly while pouring in the olive oil in a very slow, steady stream. Once three quarters of the oil has been incorporated, add the lemon zest, lemon juice and remaining olive oil. Whisk until combined. Add a tablespoon or two of water to give the mayonnaise a spoonable consistency.
Cook the fishcakes: Heat a glug of oil in a wide frying pan until it starts to shimmer. Fry the fishcakes in batches for 4-5 minutes on each side until golden brown and heated through. Keep the cooked fishcakes warm in a low temperature oven. Wipe out the pan and add more oil in between batches if necessary.
Scatter dill over the lemon mayonnaise. Serve the fishcakes with lemon wedges and sprinkle with some parsley leaves. Serve everything with the freshly cooked homemade chips.
BUTTER Dromona Butter
EGGS Cavanagh Eggs
SALMON Roe Valley Salmon