Robin Ellis

Below I reprise two favourite fishcake recipes that have proved popular. I think it’s worth tying them together because they are closely related–and worth sharing again for newcomers to the site.

They each have an ingredient that nicely replaces the potato normally associated with fishcakes: Smoked haddock for the first,  fresh dill for the second.

The first recipe, with smoked haddock, I once did as a starter on Christmas day–so I associate with winter.

The second recipe, with dill–reprinted from my cookbook,  Delicious Dishes for Diabetics–makes a for a tasty lunch outdoors in summer.

Dill is not always easy to find–even in summer–so I sometimes substitute chopped parsley (but dill is better!).

In truth, I’d willingly gobble either down, no matter the season!

Version 1 (Winter)

Salmon and smoked haddock

I used to love fishcakes–but the usual addition of mashed potato made them ‘off limits’ for me, once I was diagnosed with Type 2 diabetes.  Then I found an alternative–no-potato fish cakes–and no longer felt deprived!

My American wife tells me most Americans will find smoked haddock unfamiliar and maybe even daunting and hard to find–but from starting as a sceptic, she is a complete convert now.

This is adapted from a Gordon Ramsay concept….

for 4/6

1 lb/450 gms salmon fillet–with the skin and little bones removed
1 lb/450 gms smoked haddock–undyed, if possible and skin removed
1 large shallot–grated

1 egg–whisked

1 tablespoon parsley–chopped

salt and pepper
olive oil for sautéing

yogurt–I use no-fat organic, drained in a sieve for half an hour to thicken it.

• Cut the fish into chunks and place into a food processor.
• Pulse to a coarse mince–not too much or it will become a slurry.

• In a bowl, mix the fish with the grated shallot, parsley, salt and pepper.
• Check the seasoning–raw salmon tastes good!
• Add the whisked egg and mix in thoroughly.
• Chill in the fridge for an hour if you’ve time.
• Mold into little flat patties.
• Heat the oil in large frying pan.
• When it’s hot sauté the little cakes for 2 to 3 mins each side.

• Serve with a small dollop of yogurt sauce (see recipe below); for this version of fishcakes, I’d omit the dill.

Version 2 (Summer)

Salmon Fishcakes with dill and grainy mustard

The dill and the grain mustard make the fishcakes special. They can serve as a tasty starter too depending on the size.

If you keep them small and cook them quickly, they’ll be crisp and brown on the outside and still succulent inside.

This version is adapted from one of my favourite British cooks, Nigel Slater.

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

• Mix all the yogurt sauce ingredients and refrigerate until you are ready to eat.
• 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.
• Put the salmon in a bowl.
• Turn in the egg white and the flour, then the mustard, lemon juice and 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.
• Refrigerate if not using immediately.
• 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 it gently.

• Cook on a medium-high flame, crisping and browning the outside while making sure the interior cooks through.

Yogurt sauce

2 x 125 ml pots low-fat yogurt

1 tsp grain mustard

good pinch of chopped dill

salt

Serve with lemon wedges.

Read Full Post »