Salmon Prawn And Dill Fish Cakes Recipes

SALMON, PRAWN AND DILL FISH CAKES RECIPE

Steps:

• Place the salmon fillet in a frying pan and cover with water. Simmer gently until just cooked. Drain well and roughly flake the fish, discarding any skin and bones. Cover and set aside.
• Meanwhile, boil the potatoes in a large pan of lightly salted water until tender. Drain well and mash until smooth with the butter. Cool for 15 mins.
• Roughly chop the prawns and stir into the mashed potato with the flaked salmon, lemon rind and juice, dill and plenty of salt and ground black pepper.
• Divide and shape the mixture into four chunky fish cakes.
• Coat each one in flour, then dip into beaten egg and coat in breadcrumbs. Chill in the fridge for 30 mins.
• Shallow-fry the fish cakes in hot oil for 3-4 mins on each side until golden brown. Drain on kitchen paper, then serve immediately.

FISH CAKES WITH SHRIMP AND SMOKED SALMON

Steps:

• Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
• Divide fish cakes among 4 plates. Serve with lemon wedges.

SALMON FISH CAKES WITH DILL AND SPINACH SAUCE

Steps:

• Boil the potatoes in salted water until tender.
• Drain, return to the pan and mash thoroughly without milk, butter or water.
• Tip the mash into a mixing bowl.
• Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
• Crumble in the stock cube and add the bay leaf.
• Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
• Turn off the heat, cover the pan and leave for five minutes.
• Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
• Season generously with pepper and lightly with salt.
• Mix thoroughly until smooth.
• Now flake the remaining fish and fold through the mixture.
• Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
• Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
• Melt the butter and stir in the flour until smooth.
• Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
• Add the milk and cream.
• Reduce the heat and simmer gently for five minutes.
• Shred the spinach.
• Stir spinach and dill into the thick, creamy sauce.
• Cook for a few minutes until the spinach wilts.
• Taste and adjust the seasoning.
• Preheat the oven to 400F or 200 degrees C.
• Oil a baking sheet.
• Dust the fish cakes with flour, shaking off any excess.
• Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
• Transfer to the baking sheet and cook in the oven for 10 minutes.
• Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.

SALMON AND SHRIMP CAKES

Steps:

• Preheat the oven broiler. Line a baking sheet with parchment paper.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
• Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
• Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
• Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
• Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.