Salmon Fish Cakes Recipe
- 1-1/2 lb. of potatoes
- 1 lb. of Salmon (skin on with no scales and all bones removed)
- A handful of fresh parsley
- 1 egg
- 2 lemons
- Olive oil
- 1 tbsp. plain flour
Bring a large pot of salted water to a boil. Peel and chop the potatoes into even chunks. Add the potatoes to the water and bring it back to a boil. Lightly coat the salmon fillet in olive oil and season with salt and pepper. Once the potatoes have boiled for about 8 minutes, place the salmon fillet into a colander. Cover the colander with aluminum foil and place it over the pot of potatoes. Turn the heat down to a low simmer and cook the salmon and the potatoes for about 8-10 minutes. Take the salmon from the colander and put it to the side.
Drain the potatoes and then return them to the pot. Finely chop the parsley leaves, do not include stalks. Mash the waiting potatoes and spread them around the sides of the pan, this will help them to cook down faster. Remove the skin from the salmon. Once the potatoes have cooled put them into a bowl. Flake the fish into the potatoes with a tablespoon of flour. Add the chopped parsley, the egg, and a large pinch of salt and pepper. Grate the lemon zest into the bowl and mash all of the ingredients together.
To create the fishcakes, flour a plate and divide the fish cakes into four even patties (about 3/4 of an inch thick) and dust them with flour. Once done with shaping, place the fish cakes on another floured plate. Put these cakes in the refrigerator to firm up for at least an hour before cooking.
Put a large skillet over medium heat. Add olive oil. Once the oil is hot, add the fish cakes to the pan and cook until golden brown, about 3-4 minutes. Serve the fish cakes right away with lemon halves.