Roast Smoked Salmon and rice Fishcakes
Roast Smoked Salmon and rice Fishcakes
Inverawe
Rated 5.0 stars by 1 users
Category
Roast Smoked Salmon
Cuisine
Scottish
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
These are deliciously light and crumbly although they are easier to handle if coated in flour before frying, they taste even better uncoated.
Ingredients
- 55g (2 oz) butter
- ½ teaspoon ground turmeric
- a pinch of ground coriander
- 1 medium onion, finely chopped
- 1 garlic clove, crushed (optional)
- 175g (6 oz) Thai jasmine rice
- 3 tablespoons chopped fresh parsley or coriander
- 1 egg yolk
- 2 tablespoons natural yoghurt
- 200g (7 oz) roast smoked salmon, flaked and checked for bones
- a good squeeze of lemon juice
- salt and freshly ground black pepper
- seasoned flour for coating (optional)
- sunflower oil, for frying
- lemon wedges, to serve
Directions
Melt the butter and add the spices and onion and garlic. Cook over a moderate heat for 5 minutes. Add the rice, stir well to coat then add 350ml (12 fl oz) boiling water. Cover and simmer for 15 minutes, until all the water is absorbed, then turn off the heat, keep covered and leave to swell for 5 minutes.
Tip the rice into a bowl and fork up. While the rice is still hot, beat the egg yolk with the yoghurt and chopped herbs and mix into the rice. Next mix in the flaked salmon and season with salt, pepper and lemon juice. Shape into about 16 fish cakes. Roll in seasoned flour and place in the fridge for at least 1 hour to firm up.
Heat a couple of tablespoons of sunflower oil in a non-stick frying pan and fry the fishcakes in batches for about 2-3 minutes on each side or until golden brown and hot. Serve immediately with lemon wedges.