Salmon Fish Cakes with Dill and Spinach Sauce

Recipe by Sackville
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.