Award-Winning Oak Smoked Irish Organic Salmon
Fishcakes from cupboard ingredients. Floury potatoes, smoked salmon trimmings, dill, lemon, a panko crust. Crisp outside, soft inside, caper mayonnaise on the side. They shape, crumb, and chill the night before, so the only cooking on the day is the fifteen minutes in the pan. A casual dinner, a Saturday lunch, or a slightly fancy starter cut into smaller cakes.
Boil the potatoes whole in salted water for 18 to 20 minutes until tender. Drain and steam dry in the colander for 2 minutes. Tip back into the pan, mash with the butter, season with pepper. Cool 10 minutes.
Tip the salmon, beaten egg, lemon zest, mustard, dill, and chives into the cooled potato. Mix gently until just combined. Don't break the salmon up more than you have to.
Divide into 8 portions and shape into patties around 2cm thick. Lay on a tray and chill for 30 minutes.
Set up three plates: seasoned flour, beaten egg, panko. Coat each patty: flour first, tap off excess, egg next, then panko, pressing the crumbs on firmly.
Whisk the caper mayonnaise ingredients together in a small bowl.
Heat 1cm of vegetable oil in a wide pan over a medium heat. When a few breadcrumbs dropped in sizzle immediately, the oil is ready.
Fry the fishcakes in batches for 3 minutes each side until deep gold. Drain on kitchen paper.
Plate with the dressed watercress, a generous spoon of caper mayonnaise, and lemon wedges.
