Jamie's Salmon Fishcakes recipe (2024)

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Salmon Fishcakes with optional tomato, olive, basil and chilli sauce A recipe slightly adapted from Jamie Oliver Tomato, olive, basil and chilli sauce References

Salmon Fishcakes with optional tomato, olive, basil and chilli sauce

A recipe slightly adapted from Jamie Oliver

Ingredients

sea salt and freshly ground black pepper600g potatoes500g salmon fillets, skin on, scaled and bones removedolive oila bunch of fresh coriander1 tablespoon flour, plus extra for dusting1 large egg2 lemonsNote: you could prepare the salmon and mash potato the day before you want to eat them, chill them overnight in the fridge, and then use as normal. This makes for sturdy fishcakes which are easier to handle.

Method

Bring a large pan of water to the boil. Peel your potatoes and chop them into even-sized chunks. Rub the salmon fillets all over with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes. Turn the heat down and cook for 10-12 minutes, until the potatoes and fish are both cooked then remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry. Pick the coriander leaves and finely chop them.Mash your potatoes, and then place into another bowl or plate and leave to cool completely. Remove any skin from the fish and when the potatoes are cold, put them into a bowl and flake the fish into it with a tablespoon of flour. Add the egg and chopped coriander with a good pinch of salt and pepper. Then finely grate over the lemon zest, and mash all together to mix it up well.Dust your work surface with flour, divide the fishcake mixture into 8 and lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour and place your fishcakes on top. Pop them into the fridge for an hour before cooking or in the freezer for about 10-15 minutes for speed. This will allow them to firm up slightly.Put a large frying pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 2-3 minutes on each side or until crisp and golden - you may need to cook them in batches, keeping the others warm in the oven on a very low heat. Serve straight away, with lemon halves for squeezing over, and some peas, broccoli, greens or salad.

Tomato, olive, basil and chilli sauce

Ingredients:

2 cloves of garlica small handful of black olivesa few sprigs of fresh basil1 fresh red chilliolive oil1 x 400g tin of chopped tomatoessea salt and black pepper

Method

Peel and finely slice your garlic, squash the olives, using the base of a jar or something heavy, and remove the stones. Roughly chop the olives. Pick the basil leaves off their stalks, ripping up any larger leaves then deseed and finely slice the red chilli. In a large frying pan on a high heat add a lug of olive oil followed by the garlic, olives and chilli. When the garlic is lightly golden add the tomatoes, season with just a small pinch of salt (as the olives can be salty) and pepper and leave to simmer for 4-5 minutes. Serve while still hot with your fishcakes.

Jamie&#39;s Salmon Fishcakes recipe (2024)

Salmon Fishcakes with optional tomato, olive, basil and chilli sauce

A recipe slightly adapted from Jamie Oliver

Ingredients

Method

Tomato, olive, basil and chilli sauce

Ingredients:

Method

References

Jamie's Salmon Fishcakes recipe (2024)