Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips
- May 2017
- Serves 4
- Hands-on time 40 min, oven time 30 min, plus cooling and chilling
Forget fish and chips, we’re all about these easy hot-smoked salmon fishcakes served with a zingy mayo and chunky homemade chips – perfect for a warm summer evening.
No fresh fish? Take a look at these fishcakes made with tinned sardines instead.
- 26.5g (6.7g saturated)
- 106.4g (7.7g sugars)
Additional nutritional information for the mayo (per tbsp): 118kcals, 12.9g fat (1.9g saturated), 0.4g protein, no carbs, trace salt, no fibre
- 500g maris piper potatoes, cut into even chunks
- 25g butter
- 400-500g hot-smoked salmon (or use poached salmon fillets)
- Finely grated zest and juice 1 lemon, plus wedges to serve
- 2 tbsp freshly snipped chives
- 2 tbsp chopped fresh parsley, plus extra to garnish (optional)
- 4 spring onions, finely chopped
- 2 tbsp plain flour
- 2 medium free-range eggs, beaten
- 150g dried white breadcrumbs
- Rapeseed or sunflower oil for frying
For the chips
- 1kg maris piper potatoes, skin on, cut into thin chips
- Pinch sea salt
- 1-2 tsp smoked paprika
- Glug rapeseed oil
For the lemon mayonnaise
- 2 medium free-range egg yolks
- 1 tsp dijon mustard
- 300ml light olive oil
- Zest 1 lemon and 1 tsp juice
- Small handful chopped fresh dill to garnish
- To make the fishcakes, boil the 500g potatoes in a pan of salted water for 20 minutes or until soft. Drain well, then put back in the pan and leave for a few minutes to steam dry. Mash with the butter, then transfer to a medium mixing bowl and set aside to cool slightly.
- Roughly flake the salmon into the bowl with the mashed potatoes, then mix in the lemon zest and juice, herbs, spring onions and some salt and pepper. Shape the mixture into 8 equal-size fishcakes.
- Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls or plates. Dust each fishcake all over with the flour, dip into the beaten egg, then finally coat in breadcrumbs. Put the fishcakes on a baking sheet lined with non-stick baking paper, then chill for 30 minutes or up to 48 hours.
- To make the chips, heat the oven to 200°C/180°C fan/gas 6. Spread out the cut potatoes on 1 large or 2 smaller baking trays, season with sea salt and the smoked paprika, then drizzle with a glug of rapeseed oil. Toss well to coat, then bake, turning now and then, for 30 minutes or until crisp and golden on the outside and fluffy in the middle.
- While the chips are cooking, make the mayonnaise. Using a balloon whisk, beat the egg yolks and dijon mustard in a medium bowl. Season, then keep whisking briskly as you pour in the olive oil in a very slow, steady stream. Once three quarters of the oil has been incorporated, add the lemon zest and juice and the remaining oil. Whisk until combined. Add 1-2 tbsp water to give it a spoonable consistency, then set aside in a serving bowl until ready to serve.
- Heat a glug of oil in a wide frying pan until it starts to shimmer. Fry the fishcakes, in batches, for 4-5 minutes on each side until golden brown and heated through. Wipe out the pan with kitchen paper and add more oil between batches if necessary.
- Scatter the dill over the mayo and serve with the fishcakes and chips, with lemon wedges to squeeze over. If you like, scatter over extra parsley to garnish.
When making the mayo (step 5), put a piece of damp kitchen paper under the bowl to stop it moving about.
Make the fishcakes to the end of step 3 up to 48 hours ahead; keep covered in the fridge. (Chilling the fishcakes for longer will make them firmer for frying, although you’ll need to add extra cooking time to make sure they’re piping hot throughout.)
Or open-freeze the uncooked fishcakes on a baking sheet, then put in a sealed freezer bag and store in the freezer for up to 3 months.
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