"You shall have a fishy
on a little dishy,
You shall have a fishy
when the boat comes in."
That could have summed up last night's tea at The Madhouse - I made homemade salmon fishcakes and made them into fish shapes with a caper for an eye !
Salmon Fishcakes
ingredients : (for 5 portions)
2 x 200g tins of salmon
1 onion
salt/pepper/garlic salt
a squeeze of lemon juice
a squeeze of ketchup
a squeeze of mayonnaise
1 egg
some breadcrumbs
some grated parmesan
olive oil for frying
5 capers for the eyes (or peas or pieces of sweetcorn - you could even use a tiny squirt of ketchup)
Drain the liquid from the tins of salmon. In a bowl, mash the salmon with a fork. Add the chopped onion.
Add all the seasoning to taste - lemon juice, salt, pepper, garlic salt, ketchup, mayonnaise. (I used Garlic Mayonnaise which added a lovely depth of flavour.) Mix together and add a little more ketchup or mayonnaise if the mixture is too dry and won't stick together. If it is too wet, mix in some breadcrumbs.
Set up a workstation with the bowl of salmon, a dish of beaten egg and a bowl of breadcrumbs mixed with parmesan.
Shape the salmon into balls then slightly flatten them and pinch the end to make a fish tail. Gently dip each side in egg then breadcrumbs.
Fry over a low heat in a little olive oil for about 1-2 minutes each side until the breadcrumbs are golden brown.
I served ours with mashed potato and creamed carrots but they would also go really well with rice and peas, or you could even eat them cold dipped in ketchup as a picnic or party food.
Other blogposts you may be interested in :
No comments:
Post a Comment