…which is published on August 4th in the UK and in November in the USA, comes this recipe adapted from one of my favourite British cooks, Nigel Slater.
Salmon Fishcakes with dill and grainy mustard
I have always loved fishcakes. Must be the comfort food factor kicking in–but they usually contain 50 per cent potato, not ideal for those like me with type 2 diabetes. This recipe solves the problem by leaving the potato out! The dill and the grain mustard make the fishcakes special. They sometimes serve as a tasty starter, but today with our friend Mitch–who is working here to fix the drainage system at the back of the house–we’ll have them as a light lunch as it’s hot.
If you keep them small and cook them quickly, they’ll be crisp and brown on the outside and still succulent inside.
2 x 125 ml pots low-fat yogurt
1 tsp grain mustard
good pinch of chopped dill (from the main bunch)
400 g/1 lb salmon fillet – skinless and checked for bones
white of an egg
1 tbsp chickpea flour – of course, plain flour works as well
1 tsp grain mustard
juice of ½ lemon
bunch of dill – chopped fine
salt and pepper
2 tbsp olive oil
1. Mix all the yogurt sauce ingredients and refrigerate until you
are ready to eat.
2. Cut up the salmon fillets in roughly equal-size pieces. Put
these in a mixer and pulse three or four times. Avoid working
them too much and producing slush at the end. You could
just cut them up in small pieces if this suits better.
3. Put the salmon in a bowl. Turn in the egg white and the flour,
and then the mustard, lemon juice, and the dill. Season with
salt and pepper.
4. It’s a good idea to taste the mix for seasoning at this point –
the dill and the salt should come through.
5. Refrigerate if not using immediately.
6. Heat the oil in a frying pan and using a dessertspoon scoop
out a dollop and make a ball. Put this in the pan and flatten
Cook on a medium-high flame, crisping and
browning the outside while making sure the interior cooks
7. Serve with a fennel salad and the mustardy yogurt
dipping sauce on the side.