Hot-smoked salmon fish cakes
Salmon is a saltwater fish, but what makes it (almost) unique in the fish world is that it swims through estuaries and upstream to find freshwater where it can reproduce.
Salmon is often known as the fish for people who don’t like fish due to its meaty texture and delicate flavour. Salmon features prominently in the Mediterranean diet and while this cannot be linked directly to good health; the Mediterranean diet has been shown to be one of the healthiest in the world, aiding in weight loss, mental health, and overall longevity.
Salmon is also a great source of protein and one of the few rich food sources of vitamin D. Vitamin D is essential for healthy bone building and maintenance, and recent research has suggested it plays many other vital roles in the body, particularly to support healthy cardiovascular and immune function.
How do you cook salmon?
How to grill salmon: Heat the grill to high. Lightly oil and season the salmon fillets then put onto a non-stick baking tray, skin side up. Grill for 3-4 minutes until the skin is really crisp, then flip and repeat for 1-2 minutes or until the salmon is cooked to your liking.
How to poach salmon: Put a glass of wine, some soft herbs like dill, black peppercorns, coriander seeds and a pinch of salt into a deep lidded frying pan and fill with about 1 litre of water and bring to the boil. Turn the heat down to a simmer, add the salmon fillets, put on the lid and cook gently for 10 minutes until the salmon is just cooked through.
How to pan-fry salmon: Heat a non-stick frying pan over a medium-high heat. Season and lightly oil the salmon fillets, then put skin-side down into the pan and cook for 3-4 minutes until the skin is really crisp. Flip and cook for 2 minutes until the salmon is cooked to your liking.
How to roast salmon: Heat the oven to 200C/fan 180C/gas 6. Lightly oil and season the salmon fillets and put onto a baking paper lined tray, skin-side up. Roast in the oven for 10-12 minutes until cooked to your liking and the skin has crisped.
These hot-smoked salmon cakes are quick and easy to make, perfect for a midweek meal. You could make double and freeze some for later.
- potatoes 3 medium (about 550g)
- lemon ½, zested and juiced
- spring onions 2, finely chopped
- dill chopped to make 1 tbsp
- skinless hot-smoked salmon fillets 2, flaked
- plain flour 2 tbsp
- olive oil
- rocket leaves 50g
- capers 2 tsp, rinsed
- shallot 1, finely chopped
Microwave the potatoes for 10 minutes, until tender, then halve and scoop the flesh out into a bowl. Discard the skins. Mash with some seasoning. Add the lemon zest, spring onions, dill and the hot-smoked salmon.
Season well and shape into 4 fishcakes. Dust them in the flour, and fry in a non-stick pan in a drizzle of olive oil for 5 minutes on each side until golden and hot throughout.
Put the rocket, capers and shallot in a bowl. Add the lemon juice, a good drizzle of oil and season. Toss and serve with the hot salmon cakes.
Enjoy your meal.