Red pesto salmon fishcakes
- April 2006
- Serves 6
- Hands-on time 35 min, cook time 20 min
This easy fishcake recipe makes a fab family dinner. Make in advance, eat some and freeze the rest for when you haven’t got time to cook.
- 15.4g (2.9g saturated)
- 14.8g (1.6g sugars)
- 900g floury potatoes, such as Maris Piper, cut into chunks
- 5 tbsp roasted red pepper pesto (we like Sacla)
- 75g parmesan
- Finely grated zest of 1 lemon, plus wedges to serve
- 4 salmon fillets with skin
- Small jar light mayonnaise
- Put the potatoes in a large pan of water, cover and bring to the boil. Simmer for 15 minutes, until tender. Drain well, return to the pan and add 4 tablespoons red pepper pesto. Mash until smooth. Finely grate 25g parmesan and stir into the mash with the lemon zest. Season with pepper. Set aside to cool slightly.
- Meanwhile, put the salmon on a heatproof plate, cover with pierced cling film and microwave on medium (750W) for 3-4 minutes, until cooked but a little pink inside. Cool slightly, then discard the skin. Flake into large chunks and mix into the mash. Shape into 12 fishcakes and flatten slightly.
- Put the fishcakes on a baking tray, chill, then open-freeze for 2 hours until solid. Transfer to a food bag, label and freeze for up to 2 months. Thaw in the fridge for 12 hours, then bring to room temperature.
- Preheat the oven to 220°C/fan200°C/gas 7. Finely grate the remaining parmesan and coat the fishcakes in it. Put on a baking sheet lined with baking paper and cook for 20 minutes, turning halfway, until piping hot and golden.
- Mix the mayonnaise with the remaining pesto. Serve 2 fishcakes each, with a dollop of the mayo, a lemon wedge and some rocket.
To eat straightaway, prepare up to the end of step 2. Chill for 20 minutes. Continue from step 4.
Freeze for up to 2 months, thaw in the fridge for 12 hours, then bring to room temperature before continuing from step 4.
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