Easy weekday dinner recipe: Salmon fishcakes
Chef Stuart Muir of Dine with Stuart Muir escapes the chill by revisiting classic winter recipes like this one for salmon fishcakes and updating them with a contemporary twist
Scottish salmon is the best in the world, topping half a billion pounds in exports last year in sales to 65 countries globally. As a chef, and as a Scot, I say we’re blessed to have our pick of this sweet, fleshy fish and nothing brings it to life like zesty fish cakes spiked with chilli and lime.
Ingredients
- 200g hot smoked salmon
- 2 large red potatoes, cubed
- 100g mayonnaise
- 4 fresh chillis
- 2 limes, zested and juice
- 2 tbsp tomato ketchup
- salt and pepper
- 50g chopped coriander
- 100g flour
- 2 whole eggs
- 100ml milk
- 100g breadcrumbs
- vegetable oil for frying
- mixed salad leaves
- drizzle of chive oil
- a squeeze of lemon juice
Serves: 4 Difficulty: Easy Time to cook: 30 mins
Method
1 Cook the potatoes in boiling salted water until tender.
2 Meanwhile, mix the mayonnaise, chilli, lime zest and juice. Store in the fridge until ready to use.
3 Mash the potato and chilli mixture together and leave to cool.
4 Once the potato has cooled, mix it in with the hot smoked salmon, ketchup, salt and pepper, and coriander, then mould into patty shapes.
5 Set up 3 bowls; one with flour, another with beaten eggs and milk, and one with breadcrumbs.
6 Roll the fishcakes in flour, drench in egg mix, and roll in breadcrumbs. Repeat this step twice.
7 Deep fry or shallow fry the fishcakes. Plate alongside a blob of mayonnaise, and salad leaves dressed with chive oil and lemon juice.
• Dine with Stuart Muir, Saltire Court, 10 (1F), Cambridge Court, Edinburgh (0131-218 1818, www.dine.scot)