6 Comments to 'Salmon and Leek Fish Cakes'
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Salmon and Leek Fish Cakes
Posted By Stephen
When I arrived home this evening, I was greeted by the lovely aroma of fish cakes cooking, which I find rather alluring in its combination of mashed-potato richness and poached-fish lightness. Then when they go into the oven, the fish aroma changes to roasted fish instead.
They were quite small and also contained leeks, which we think made them a little soggy. They were very tasty though, if not as firm as we’d have liked. Kerri had mixed some horseradish into the mashed potato too, which gave them a lovely mild background warmth. Served with some steamed cabbage, which wasn’t interesting enough to make it into the picture.
Mar 17th, 2009
I have never made any fish cakes! I always have the fear that the cake will fall apart in the frying pan… sigh…
Mrs Ergül’s last blog post..Blueberry Scones
I also love fishcakes, it can be pretty economical too if you use tinned fish or smoked mackeral.
I usually steam my potatoes before mashing without any milk or butter – steaming creates a drier mash. Either way, yours look delicious!
Lizzie’s last blog post..Pickled Cucumber
Mrs Ergul, if you can make them in advance and put them into the fridge for a while to firm them up, which helps to prevent them falling apart.
Lizzie, we usually do steam our poatoes for mash, but these were baked in the oven which should have made them even drier (and produced lovely skins to munch on!). We did add a dash of the fish-poaching milk to the mash, which probably contributed to it.
I’ve just had the left overs for lunch and they were really good cold 🙂
Dear Friend!
Greetings from Shizuoka, Japan!
Discovered your blog through Katrina’s!
Was going to comment on the Crab and Chili Spaghetti (one of the Missus’ favourites) but my eyes got caught by the salmon and leeks fish cakes!
Now, who said there is no English/British food? LOL
As a Frenchman who lived a long time in perfidous Albion, I would be the first to disagree.
About the leekes, first cchop and boil lightly, press water out and slightly fry them in a little butter. Let them cool and mix with potato and fish. Shouldn’t be soogy!
Thanks for the idea! Have to please the Missus! Perfect!
looking forward to sharing!
Cheers,
Robert-Gilles
Robert-Gilles Martineau’s last blog post..Today’s Lunch Box/Bento (’09/17)
Thanks for the leek tip, Robert!
You are most welcome!
Robert-Gilles
Robert-Gilles Martineau’s last blog post..Mango Curry Cream Sauce Prawns and Scallops with Wild Rice