Simple salmon fishcakes with fennel slaw

Name: Simple salmon fishcakes with fennel slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 500g King Edward potatoes, peeled and chopped into chunks; ½ small fennel bulb, very finely sliced, fronds reserved and chopped; 2 spring onions, finely sliced; 4 tsp soured cream and chive dip; Zest of 1 lemon, plus wedges to serve; 160g hot-smoked salmon fillets, skin removed, flaked; 25g rocket leaves; Plain flour for dusting

Easy
July 2010

Easy
July 2010

Serves 2
Takes 15 minutes to make, 20 minutes to cook

These easy-to-make salmon fishcakes, served with a fresh fennel slaw, makes a light, summery and quick supper.

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Ingredients

500g King Edward potatoes, peeled and chopped into chunks
½ small fennel bulb, very finely sliced, fronds reserved and chopped
2 spring onions, finely sliced
4 tsp soured cream and chive dip
Zest of 1 lemon, plus wedges to serve
160g hot-smoked salmon fillets, skin removed, flaked
25g rocket leaves
Plain flour for dusting

Method

Put the potato into a large pan of cold salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain, return to the pan, cover and cook on a low heat for 1 minute to dry out. Season well and mash, then set aside to cool slightly.
Meanwhile, make the slaw by tossing the fennel and spring onion in a bowl, then adding the dip, half the lemon zest and the fennel fronds. Mix well.
Add the salmon, rocket and remaining zest to the mash and mix. Divide into 6-8 fishcakes. Shape with lightly floured hands. Heat 3 tbsp olive oil in a frying pan, then fry the fishcakes for 1-2 minutes on each side over a medium heat until piping hot. Serve with the slaw and lemon wedges.