Mini Salmon & Lemon Fishcakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!) Ingredients:
2 large baking potatoes |
2 tablespoons olive oil |
1/2 lemon, juice and zest of |
1 egg yolk |
5 ounces smoked salmon, trimmings plus extra to serve |
1 tablespoon chopped fresh parsley, plus extra |
fresh parsley, for garnish |
2 tablespoons flour or 2 tablespoons gluten-free flour |
1 teaspoon fresh coarse ground black pepper |
oil, for frying |
Directions:
1. Mix pepper with flour and set aside.
2. Microwave potatoes on high for 10 mins until tender. Allow to cool for about 5 minutes. Scoop the potato out of its skin into a bowl, then mash and cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon trimmings and parsley.
3. Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
4. Dust each cake with the peppered flour, then fry over low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with extra salmon and parsley.
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