Salmon & dill fish cakes with herb mayo
Tara Wigley's fish cakes are full of fish. They don’t need potato filler – leave the spuds on the side, especially during springtime, when they’re delicious and new. Fish cakes bind together well with just egg white, then the yolk can be used in a quick mayonnaise.
- Serves4 as a starter, 2 as a main
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Ingredients
For the fish cakes
- 500g No.1 Scottish Salmon Prime Fillet, skinned and finely chopped
- 1 large free range egg white (save the yolk for the mayo)
- ½ x 20g pack dill, leaves finely chopped
- 1½ tsp Dijon mustard
- 1 tbsp heaped tbsp capers, drained, chopped
- 1 lemon, 1½ tbsp juice plus wedges, to serve
- ½ tsp salt
- 3 tbsp olive oil, for frying
For the mayo
- 1 large free range egg yolk
- ¼ tsp Dijon mustard
- 1 small clove garlic, crushed
- 1½ tsp lemon juice
- ¼ tsp caster sugar
- ⅛ tsp salt
- 75ml sunflower oil
- ½ x 20g pack dill, leaves finely chopped
Method
Mix together all the fish cake ingredients, apart from the lemon wedges and oil, then add a good grind of black pepper. Using your hands, shape into 10 patties, each weighing 60-65g. Cover and keep in the fridge until needed.
For the mayo, add the egg yolk, mustard, garlic, lemon juice, sugar and salt to the small bowl of a food processor. With the machine on, slowly drizzle in the oil until glossy and thick. Stir in the dill, then cover and chill.
Add 1½ tbsp oil to a medium frying pan or sauté pan and place on a medium-high heat. When hot, add half the patties and fry for 5 minutes, flipping halfway and reducing the heat a little towards the end, until golden brown on both sides, cooked through and opaque in the middle. Remove from the pan and repeat with the remaining oil and patties. Serve warm, or later at room temperature, with the mayonnaise and lemon wedges for squeezing over.
Cook’s tip
Play around with the herbs, if you want something other than dill. Finely chopped chives or parsley (or a mixture of both) work really well. These make great canapés, if you make them half the size and reduce the cooking time in the pan by 1 minute. You can make these ahead, up to the point before they go in the pan (they keep for up to 2 days in the fridge) or cooked and cooled (for up to 3 days), then reheated in the oven at 180ºC, gas mark 4 for 5-10 minutes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,023kJ/ 488kcals |
|---|---|
Fat | 41.1g |
Saturated Fat | 6g |
Carbohydrates | 0.9g |
Sugars | 0.7g |
Fibre | 0.3g |
Protein | 28g |
Salt | 1.4g |