May 132014
 
Salmon & dill fishcakes with roasted asparagus
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Put the potatoes in a pan of salted water, bring to the boil and cook until tender, approx 12-15 mins.
  2. Drain, leave to dry out for a few mins, then mash and leave to cool.
  3. 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.
  4. Leave the salmon to cool, then flake, discarding any bones and skin.
  5. Gently mix the flakes in a bowl with the mash, lemon zest, herbs and 1 tbsp flour. Mix in 1 beaten egg.
  6. 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).
  7. Put the other egg and the breadcrumbs in separate flat dishes. Turn the fishcakes in the egg, then the breadcrumbs to coat.
  8. 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.
  9. 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.
  10. Serve with a dollop of Riverford mayonnaise.

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