The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.
Serve these fish cakes with a tartar sauce made of 1/2 cup mayonnaise mixed with 1/2 cup crème frâiche, 2 tablespoons chopped capers, 1/4 cup chopped gherkins, and 2 tablespoons chopped fresh flat-leaf parsley. For a complete meal, serve the cakes with garlic-sautéed green beans and a green salad.
MAKES 8
FREEZE FOR UP TO 4 WEEKS
INGREDIENTS:
1 pound baking potatoes such as russet, peeled and cut into large chunks
2 tablespoons butter
1/4 cup milk
Sea salt flakes and freshly ground black pepper
1 bunch scallions, light green and white parts only, finely chopped
1 tablespoon Dijon mustard
3 tablespoons chopped fresh flatleaf parsley
11/2 pounds Oven-Poached Salmon
1 to 2 tablespoons lemon juice
1/2 cup all-purpose flour
2 eggs, beaten
1 cup dried fine bread crumbs
PROCEDURE:
1) Place the potatoes in a pot with salted water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes or until soft. Drain the potatoes and return to the pot and cook for 2 minutes or until all the liquid is evaporated. Add the butter and milk and mash over a gentle heat until the potatoes are semi-smooth. Remove from the heat. Season with salt and pepper to taste. Add the scallions, mustard, and parsley to the potato mixture. Flake the fish into large pieces and gently fold into the potatoes. Add the lemon juice according to taste and adjust the salt and pepper if necessary.
2) Shape into eight 1/2-cup patties or balls. Place on a baking sheet lined with plastic wrap. Chill for 45 minutes.
3) Place the flour, eggs, and bread crumbs in three separate shallow bowls. Dredge the fish cakes in flour, dusting off any excess. Coat with egg and then bread crumbs. Place on the baking sheet lined with plastic wrap and chill for 15 minutes.
4) Preheat the oven to 400°F if baking. Place a rack in the top third of the oven.
5) The fish cakes can be baked or sautéed. To bake, place on a baking sheet lined with parchment paper and brushed with oil. Bake for 20 minutes or until golden brown and heated through. To saute, heat 1/4 cup oil in a nonstick skillet and cook four fish cakes at a time, for 5 minutes on each side. Drain on paper towels before serving.
To freeze: Open freeze the uncooked fish cakes until solid, about 1 hour. Once frozen, wrap each with plastic freezer wrap, followed by a plastic freezer bag. Or use heat-seal plastic bags, placing 2 cakes in each bag. Return to the freezer.
To cook: Preheat the oven to 400°F. Place a rack in the center of the oven. Line a baking sheet with parchment paper, then brush with oil. Place the frozen fish cakes on the baking sheet. Bake for 30 minutes or until golden and heated through.
Try other healthy fish recipes at... Fish Recipes
Before you buy salmon, learn... How to Tell if Salmon Fillet is Fresh
CALORIE COUNTER:
Salmon, Pink
Cooked
salmon, fish, dinner, seafood
B+ Grade
185 Calories
Nutrition Facts
Serving Size 1/2 fillet (124 g)
|
Per Serving
|
% Daily Value*
|
|
Calories 185
|
|
|
Calories from Fat 49
|
|
|
Total Fat 5.5g
|
8%
|
|
Saturated Fat 0.9g
|
4%
|
|
Polyunsaturated Fat
2.1g
|
|
|
Monounsaturated Fat
1.5g
|
|
|
Cholesterol 83mg
|
28%
|
|
Sodium 107mg
|
4%
|
|
Potassium 513.36mg
|
15%
|
|
Carbohydrates 0g
|
0%
|
|
Dietary Fiber 0g
|
0%
|
|
Sugars 0g
|
|
|
Protein 31.7g
|
|
|
Vitamin A
|
3 %
|
|
Vitamin C
|
0%
|
|
Calcium
|
2%
|
|
Iron
|
7%
|
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