Salmon & dill fishcakes with roasted asparagus
Author: Kirsty Hale, Riverford Cook
Recipe type: Lunch
- 3 salmon fillets, approx 350-400g
- 500g potatoes, peeled & diced
- 3 tbsp chopped fresh dill leaves (or parsley, tarragon, or a mixture)
- Finely grated zest of ½ lemon
- 1 tbsp plain flour, plus more for dusting
- 2 eggs, beaten
- 150g dried breadcrumbs
- 400g asparagus, trimmed of their woody ends
- Oil for frying, eg. sunflower or light olive
- Riverford mayonnaise, to serve
- Put the potatoes in a pan of salted water, bring to the boil and cook until tender, approx 12-15 mins.
- Drain, leave to dry out for a few mins, then mash and leave to cool.
- While the potatoes are cooking, line your grill tray with a piece of foil and oil it lightly. Put the salmon on, skin side down if there is any. Grill for 6-8 mins, depending on thickness.
- Leave the salmon to cool, then flake, discarding any bones and skin.
- Gently mix the flakes in a bowl with the mash, lemon zest, herbs and 1 tbsp flour. Mix in 1 beaten egg.
- Divide into 8 evenly sized balls, mould into fishcake shapes, dust in a little flour, then chill for 30 mins (on a non-stick tray or on greaseproof paper).
- Put the other egg and the breadcrumbs in separate flat dishes. Turn the fishcakes in the egg, then the breadcrumbs to coat.
- Put the asparagus in a small baking dish. Toss in a little oil, season with salt and pepper and roast for 10-15 mins, depending on thickness.
- Heat a thin layer of oil in a large frying pan and fry the fishcakes in for 3-4 mins on each side on a medium heat, until golden, in batches if needs be. Alternatively you could bake them for approx 20 mins until golden.
- Serve with a dollop of Riverford mayonnaise.