Mini Salmon & Lemon Fishcakes
"This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!)"
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
15 cakes
ingredients
- 2 large baking potatoes
- 2 tablespoons olive oil
- 1⁄2 lemon, juice and zest of
- 1 egg yolk
- 5 ounces smoked salmon, trimmings plus extra to serve
- 1 tablespoon chopped fresh parsley, plus extra
- fresh parsley, for garnish
- 2 tablespoons flour or 2 tablespoons gluten-free flour
- 1 teaspoon fresh coarse ground black pepper
- oil, for frying
directions
- Mix pepper with flour and set aside.
- Microwave potatoes on high for 10 mins until tender. Allow to cool for about 5 minutes. Scoop the potato out of its skin into a bowl, then mash and cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon trimmings and parsley.
- Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
- Dust each cake with the peppered flour, then fry over low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with extra salmon and parsley.
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Reviews
-
Very good! They were a hit with my husband and ds! -
These mini fishcakes were divine! I made them just as is to the recipe and they were wonderful. We had them for lunch with a salad on the side. These would be a great appetizer for a dinner or cocktail party.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
