Salmon Rosti Fish Cakes Recipes

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CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Steps:

  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

THE BEST SALMON FISH CAKES



The best salmon fish cakes image

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

450g floury potatoes, cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg, beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad, to serve

Steps:

  • Heat the grill.
  • Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
  • Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
  • Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
  • Shape into 4 large fish cakes.
  • Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
  • Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
  • Serve with salad and lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

SALMON AND SHRIMP CAKES



Salmon and Shrimp Cakes image

This is a tasty and different salmon dish that you will definitely enjoy!!

Provided by Kelly

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 teaspoon vegetable oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped green bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
2 teaspoons seafood seasoning (such as Old Bay®)
4 tablespoons butter, divided
1 pound salmon fillets, chopped
10 large shrimp - peeled, deveined, and cut into thirds
1 cup panko bread crumbs
1 ½ teaspoons garlic salt

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 16.1 g, Cholesterol 112.6 mg, Fat 20.3 g, Fiber 0.3 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1109 mg, Sugar 1.1 g

SALMON AND SPINACH ROSTI BAKE



Salmon and Spinach Rosti Bake image

This is an unusal twist on the classic fish pie. I have not made this yet, but plan on making it in the very near future. I'm posting it so I don't lose it.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium waxy potatoes, unpeeled
1 tablespoon olive oil, plus extra for drizzling
1 large onion, sliced
2 garlic cloves, crushed
225 g Baby Spinach
600 g salmon fillets, skinned, boned and halved lengthways (about 4)
284 ml double cream
1 finely grated lemon, zest of
of chopped fresh dill or parsley

Steps:

  • Parboil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan and return to medium heat, adding the oil. Saute the onion for about 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. Tip into a deep 1/3 litre baking dish and spread the mixture across the base.
  • Pre-heat the oven to 220*C. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. Pour all over the salmon and spinach and onion base.
  • Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy.
  • Serve with steamed fine green beans.

Nutrition Facts : Calories 377.7, Fat 23.8, SaturatedFat 12, Cholesterol 118.1, Sodium 120.2, Carbohydrate 18, Fiber 2.8, Sugar 1.8, Protein 23.7

ROSTI FISH CAKES



Rosti fish cakes image

Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard

Provided by Good Food team

Categories     Main course

Time 45m

Number Of Ingredients 10

300g potato
80g can tuna in brine, drained (or use salmon - see tip, below)
2 tbsp caper in brine, drained
2 spring onions , trimmed and finely chopped
1 large egg , beaten
4 tbsp olive oil
½ bunch asparagus spears , from Asparagus, pea & feta frittata - see 'goes well with')
1 tbsp lemon juice
1 tsp Dijon mustard
½ pack watercress

Steps:

  • Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
  • Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
  • Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.

Nutrition Facts : Calories 430 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

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