Inverawe Fishcakes
Inverawe Fishcakes
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
British
Servings
4
I like to make these with more fish than potatoes so that they simply burst with flavour. They are best made with par-smoked salmon, as cooking with the wine really brings out the flavour of the fish. However, you could cheat and use roast smoked salmon for ease, but don't add the wine or they will collapse! Smoked Haddock and cod are also good here. Adults may like to add some chopped capers to the mixture.
Ingredients
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25g (1 oz) butter
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1 small onion, very finely chopped
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450g (1 lb) par-smoked salmon
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150ml (¼ pint) dry white wine
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a good squeeze of fresh lemon juice
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3 tablespoons chopped fresh parsley
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350g (12 oz) cooked floury potatoes, mashed
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3 - 4 tablespoons flour
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2 eggs, beaten
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125g (4 oz) fresh or dried natural breadcrumbs, for coating
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vegetable oil, for deep-frying
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salt and freshly ground black pepper
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1 recipe easy hollandais
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2 large free-range egg yolks
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2 teaspoons freshly squeezed lemon juice
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2 teaspoons tarragon wine vinegar
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100g (4 oz) butter, melted
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salt and freshly ground black pepper
For the Easy Hollandaise Sauce
Directions
Melt the butter in a frying pan then add the onion and cook for 2 minutes. Lay in the par-smoked salmon skin side uppermost, and pour over the wine. Bring to the boil, turn down the heat, cover and simmer for about 6 - 8 minutes or until the fish is just cooked. Lift the salmon out onto a plate, add a squeeze of lemon to the pan juices and then boil hard for about 2 minutes until reduced to 2 tablespoons.
Skin and flake the salmon then stir in the parsley and plenty of seasoning. Beat the reduced pan juices into the mashed potato, then mix into the fish - only mixing until the mixture starts to bind together. Divide the mixture into 12 and roll into balls. Lightly press each ball to flatten it and shape into fish cakes. Dip each one in flour, then egg and then crumbs to coat really well - if necessary coat them twice. The fish cakes can be frozen at this stage to cook at a later date.
To make the easy hollandaise sauce
Put 2 large free-range egg yolks, a pinch of salt and freshly ground black pepper into a food processor
Put 2 teaspoons freshly squeezed lemon juice and 2 teaspoons tarragon wine vinegar into a small pan and heat until it boils, then remove from the heat and with the processor running, immediately pour the hot liquid onto the eggs.
Melt 100g (4 oz) butter until it is foaming. Again with the machine running, pour the boiling hot butter onto the eggs in a steady stream. The butter will then thicken the egg yolks like a warm mayonnaise. Add a tablespoon of chopped fresh tarragon (optional). If you like, thin the hollandaise down by beating in a little warm water. Keep warm in a thermos
Either pan fry in hot oil for 2 minutes on each side, or for complete perfection, fry them in batches in a deep fat fryer at 180C / 350F to give them an even colour. They will take about 5 minutes, then drain well on kitchen paper and serve with warm easy hollandaise.