Salmon fish cakes with pickled cucumber

Really yummy and a great way to make a small piece of salmon stretch a little further, as with all my recipes, feel free to double the quantity as these freeze really well.

Ingredients

1 large salmon fillet

2 tbsp chopped fresh dill

1 shallot finely chopped

2 potatoes

1 tsp Dijon mustard

1 tbsp mayonnaise

2 tbsp flour

1 beaten egg

1 cup of breadcrumbs

Squeeze of lemon juice

A little olive oil or butter for frying

Pickled Cucumber

1/2 Cucumber very thinly sliced

2 tbsp white sugar

1/4 pint white wine vinegar

Method

Boil the potatoes in their skins until cooked, set aside to cool and then peel them and mash. Poach the salmon either in the microwave for two minutes with a little salt and pepper and some lemon juice or in a pan with some water and lemon until cooked. When it has cooled slightly take it out of the poaching liquid and mix it with the mashed potato, chopped shallot, dill, mustard and mayonnaise and give it a good seasoning. Now mould the mixture with your hands into cake shapes, dip each cake into seasoned flour still, then into the beaten egg and finely the breadcrumbs. Place the cakes onto a plate and chill for about 30-40 minutes until firmed up. Heat some olive oil in a pan and fry the fish cakes for about 2-3 minutes on each side until heated through and deliciously crispy on each side.

For the pickled cucumber, finely slice the cucumber ideally on a Mandolin if you have one, mix the sugar and vinegar together in a bowl until the sugar is dissolved, put the cucumber slices in and mix, leave to pickle for at least an hour. These keep really well in the fridge for days.

Serve with the pickled cucumber and some mayonnaise on the side.

single cooks