Salmon and Broccoli Fish Cakes
Salmon and Broccoli have to be one of my absolute favourite flavour pairings! I’m not sure why they work so well together. You wouldn’t think they would because both salmon and broccoli have somewhat strong flavours all on their own . . . but somehow it just works and works well!
Someone said to me the other day that we eat a lot of fish cakes in this country, and I guess they were right, we kinda do! There is no end to the variety of them available in the shops, and you can even get filled ones . . . salmon ones filled with hollandaise, smoked haddock ones filled with cheddar. I think the Saucy Fish Co do them, and I have to say they are quite good.
Then there are the frozen ones which are basically cooked fish mixed with mashed potato . . . coated in bread crumb and fried. They freeze them and then you take them home and bake them in the oven. Not so fond of them, but . . . good in a pinch.
Back home we make our fish cakes with freshened salt cod or chicken haddie (tinned salt cod). I love those so much. Delicious with a parsley cream sauce.
I also cod cakes without any filler and flavoured with tarragon and they are fabulous. You can find that recipe here. I like to serve them with my homemade horseradish tartar sauce. So good. These are the ones that my bosses at the Manor used to enjoy.
These Colcannon Haddock ones made with fresh and smoked haddock, savoy cabbage, mustard and mayonnaise are also very good . . .
These Salmon and Broccoli ones though . . . they take the cake. Fabulously tasty with lovely colours and textures. I like to serve them simply . . . with a wedge of lemon for squeezing over top and a salad on the side.
But don’t take my word for them . . . try them out for yourself and see. Can you say SCRUMMY?
Serves 4
A delicious fish cake made from poached salmon, broccoli and potato, with dill and lemon. Easy to make and easy to eat!
500g of potatoes, peeled and cut into chunks (1 pound 2 ounces)
85g of broccoli, cut into small florets (about 1 cup of florets)
2 poached salmon fillets
the juice of 1/2 lemon, plus extra wedges to serve
small bunch of dill, chopped
salt and black pepper to taste
oil for frying
Place the potatoes in a saucepan of salted water. Bring to the boil and simmer for 8 to 10 minutes, until fork tender, adding the broccoli the last 3 minutes. Drain well and then allow to steam dry. Roughly mash in the salmon, lemon juice, dill and salt and black pepper to taste. Shape into 4 cakes.
Heat about 1 TBS of oil in a skillet. Fry the cakes for 3 minutes per side until golden brown. Serve hot with some salad and wedges of lemon.
For a salad: Combine mixed salad leaves, and tomatoes, red onion, etc. in a bowl. Whisk together 1 TBS of olive oil, the juice of half a lemon and 1 TBS of Dijon mustard along with some seasoning of salt and black pepper. Use this as a dressing for the salad.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2015/06/salmon-and-broccoli-fish-cakes.html
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