Salmon Fishcakes

Fishcakes with 'Gastro Fancy Danery' veg.

 Toot made red salmon fishcakes for supper and they were absolutely delicious.  Now Toot has used all sorts of salmon for fishcakes, wild, farmed, fresh, frozen and canned, Scottish and Alaskan.  Do you know what?  We both rate the best fishcakes as made with canned Alaskan Red Salmon!

Toot says that Salmon Fishcakes should be simple with only a little seasoning. Toot grew the potatoes for the fishcake mash on her allotment.  She boiled them in salted water, drained them and then mashed them with a knob of lightly salted butter (no milk or cream).  The mash was then allowed to completely cool.  The contents of a small can of red salmon was folded into the cold mashed potato.  A large egg was beaten and added to the mixture.  Two or three sprigs of parsley from the garden were chopped and  added to the fishy eggy mash and all was then seasoned with a little black pepper.  Toot then took spoonfuls of the mixture, formed them into balls in her hand and rolled them in plain flour to create 2 inch (50mm) diameter discs about 3/4inch (20mm) thick.  The fishcakes were cooked on a very hot flat frying pan with a little groundnut oil and butter. The fishcakes must be flipped so they are golden on each side and once they are cooked on the outside the heat should be turned down and the cakes cooked through.

Fishcakes with chips and spinach

Toot likes her vegetables good and simple, chips and spinach steamed with pepper and a little grated nutmeg.

I like a bit of Gastro Fancy Danery! so I had my fishcakes with  potatoes sauteed with red onions thyme and chilli pepper, Swiss chard braised in butter and steamed spinach. Yummy yummy!

Toot enjoyed her supper so much, she had a small celebratory 'chip butty' to finish off!

Why not make yourself salmon fishcakes they are so much nicer than the ready-mades you buy at the supermarket?

The chip butty