Salmon Fish Cakes with Dill and Spinach Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 500 g potatoes, peeled and rinsed
- salt
- 350 g salmon fillets
- 0 chicken stock cube
- 1 bay leaf
- 14.79 ml tomato ketchup
- 4.92 ml anchovy essence (optional)
- pepper
- 20 g butter
- 20 g flour, plus extra for dusting
- 100 ml milk
- 100 g young spinach leaves
- 29.58 ml chopped dill leaves
- 29.58 ml vegetable oil
- 1 lemon
directions
- Boil the potatoes in salted water until tender.
- Drain, return to the pan and mash thoroughly without milk, butter or water.
- Tip the mash into a mixing bowl.
- Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
- Crumble in the stock cube and add the bay leaf.
- Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
- Turn off the heat, cover the pan and leave for five minutes.
- Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
- Season generously with pepper and lightly with salt.
- Mix thoroughly until smooth.
- Now flake the remaining fish and fold through the mixture.
- Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
- Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
- Melt the butter and stir in the flour until smooth.
- Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
- Add the milk and cream.
- Reduce the heat and simmer gently for five minutes.
- Shred the spinach.
- Stir spinach and dill into the thick, creamy sauce.
- Cook for a few minutes until the spinach wilts.
- Taste and adjust the seasoning.
- Preheat the oven to 400F or 200 degrees C.
- Oil a baking sheet.
- Dust the fish cakes with flour, shaking off any excess.
- Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
- Transfer to the baking sheet and cook in the oven for 10 minutes.
- Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">