Smoked salmon & potato cakes with fennel salad

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Smoked salmon & potato cakes with fennel salad". Try it by all means

Recipe «Smoked salmon & potato cakes with fennel salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 250g smoked salmon, 2 hard-boiled eggs, chopped, 2 tbsp good-quality mayonnaise, plus extra to serve, 500g cold mashed potato, 2 baby fennel bulbs, fronds reserved , Finely grated rind of 1 lemon, plus 2 tbsp juice, 1 cup plain flour, 2 eggs, beaten , 2 cups dry breadcrumbs, 1 cup picked watercress sprigs, 2 tbsp extra virgin olive oil, Vegetable oil, to shallow-fry.

Ingredients:

  • 250g smoked salmon 
  • 2 hard-boiled eggs, chopped 
  • 2 tbsp good-quality mayonnaise, plus extra to serve 
  • 500g cold mashed potato 
  • 2 baby fennel bulbs, fronds reserved 
  • Finely grated rind of 1 lemon, plus 2 tbsp juice 
  • 1 cup plain flour 
  • 2 eggs, beaten 
  • 2 cups dry breadcrumbs 
  • 1 cup picked watercress sprigs 
  • 2 tbsp extra virgin olive oil 
  • Vegetable oil, to shallow-fry 

Instructions

  1. Place the salmon in a food processor and pulse to finely chop. Add the eggs and pulse briefly to combine. Transfer to a bowl and mix with the mayonnaise, potato, finely chopped fennel fronds and half the lemon rind. Season with salt and pepper, then form into 12 patties.
  2. Place the flour, egg and breadcrumbs in separate bowls. Dip the patties first in the flour, then in the egg and finally the breadcrumbs. Place on a tray lined with baking paper and chill for 15 minutes while you prepare the salad.
  3. Thinly slice the fennel bulbs, then toss in a bowl with the watercress, remaining lemon rind. Add the olive oil and lemon juice, then season and toss to combine.
  4. Heat 1cm of vegetable oil in a frypan over medium heat. Fry the patties, in batches, for 5 minutes, turning once, or until crisp and golden. Drain the cakes on paper towel, then serve with the salad and extra mayonnaise.