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Fishcakes
Posted By Kerri
We made these fishcakes on Sunday and froze them; 20 minutes in the oven when we got home tonight and they were done.
We roasted the salmon in the oven with some garlic and baked a large potato. Once cooked, flake the salmon and mash the potatoes with butter and seasoning, combine with some briefly steamed spinach, parsley and season again if needed. Form into cake shapes and freeze…or cook, obviously.
We served these with steamed vegetables and some horseradish. The horseradish would have worked well stirred into the mashed potatoes before the cakes were formed too.
These are definitely the best fishcakes we’ve ever made and we think it’s probably because we roasted the salmon instead of poaching it in milk. It could also be because we baked the potato instead of steaming it – I’ve read a lot about how this makes the best mashed potato but I haven’t tasted it on it’s own (well, I did “test” the potato while I was making the cakes) so am not sure about that yet. I guess we’ll have to have mashed potatoes again soon 🙂
Aug 2nd, 2007
They look & sound really tasty. Will have to give them a go I think.
I think I will have to give them a go too.
I made some the other weekend for my baby using tinned salmon – they were great! Even my wife who abhors all tinned fish enjoyed them. I might do similar for the grown-ups soon…
Thanks all – they were good and they definitely check all the boxes in the effort to taste ratio.
Richard – I must confess to have a slight weakness for tinned salmon although I haven’t eaten it for a while. I think I’ll give your version a go too as it sounds like a great store-cupboard standby.
G
These look great! I love fishcakes and they have been on my list for some time. We have lots of leftovers from a BBQ yesterday including cooked potatoes and a side of salmon. Will have to give them a go.
That sounds like a great way to use up the fish and potatoes. Actually, I have a piece of hot smoked salmon in the fridge that we bought yesterday to have for lunch today. Of course, I left it in the fridge at home. I could turn that into fishcakes though couldn’t I?
I make fish cakes quite regularly and tend to use pretty much the same method each time (poaching the fish in milk first, making mashed potato etc). Having read your post, I decided to try roasting the fish and baking the potato. It worked brilliantly well and created much less mess – thanks for the idea!