This is not really about the fishcakes–they’ve featured before and in fact are one of the most popular recipes on my blog.
It’s about how a single item found in the market/shop/fridge can lead to lunch.
Yesterday at the organic market in Castres a producer with whom I regularly shop had a little bunch of dill hiding modestly behind the parsley.
I picked it out and it was perky with that fresh, inimitable scent.
She told me it had grown back unexpectedly. Dill, like coriander, is tricky to grow.
Dill is delicious with thinly sliced cucumber and red onion in a simple salad–but this bunch shouts FISHCAKES in my ear.
Thus, it’s fishcakes in a little tomato coulis for lunch today.
The recipe appears in my first cookbook–Delicious Dishes for Diabetics and in the new cookbook, Mediterranean Cooking for Diabetics. A variation using smoked haddock appears in my second cookbook, Healthy Eating for Life, also delicious.
They are served with a yogurt sauce in the books.
The key point is there is no potato filler–so it’s low carb.
If you keep them small and cook them quickly, they’ll be crisp and brown on the outside and still succulent inside–so
It’s vital to make the pan hot.
Salmon Fishcakes with dill and grainy mustard
- 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, but chickpea flour (also called gram) is non-gluten, high fiber and higher protein value
- 1 tsp grain mustard
- juice of ½ lemon
- bunch of dill – chopped fine
- salt and pepper
- 2 tbsp olive oil
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! You don’t want slush at the end.
You could just cut them by hand if this suits better.
Place the the salmon in a bowl and add the egg white and the flour, then the mustard, lemon juice and the dill.
Season with salt and pepper.
It’s a good idea to taste the mix for seasoning at this point–the dill and the salt should come through.
Using a dessertspoon, scoop out a dollop.
Arrange these on a plate and refrigerate, if not using immediately.
When you are ready to eat, heat the oil in a frying pan to HOT.
Cook on a medium-high flame, crisping and browning the outside while making sure the interior cooks through.
Depending on the thickness this takes about a minute each side.
I found more dill in today’s market–any suggestions?
“Encore FISHCAKES!” you’ll cry, after sampling these.
(The tomato coulis tasted good but I think the yogurt sauce is a better partner to these delicious cakes.)
- 2 x 125 ml pots plain yogurt*
- 1 tsp grain mustard
- good pinch of chopped dill (from the main bunch)
- salt to taste
Whisk the yogurt to a smooth texture and fold in the dill and mustard.
Add salt to taste.
Refrigerate until you are ready to eat
* If you prefer a thicker yogurt sauce, drain it in a sieve for 10 minutes or so.