SALMON AND COD FISHCAKES
Steps:
- Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
- Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
- In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
- Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
- Garnish with parsley and slices of lemon.
SMOKED SALMON SALAD
I bought some smoked salmon, not the lox style cured fish, but a section of the fish that had been smoked as one piece. After eating some of it plain, I decided to turn the rest of it into salmon salad and it was wonderful. Since salmon is so good for you, this might become a staple in my diet. NOTE: Be sure to use salmon that has been cooked with heat in the oven, on a grill or skillet...then cooled before flaking.
Provided by karen
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Refrigerate until cold before serving. (Cooking time is actually chilling time).
Nutrition Facts : Calories 140.3, Fat 7.9, SaturatedFat 1.4, Cholesterol 19.5, Sodium 638.8, Carbohydrate 4.3, Fiber 0.2, Sugar 1.1, Protein 12.7
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