Salmon cakes with chilli remoulade and spinach

Recipes / Fish

Easy to make and delicious, these salmon cakes are sure to become a firm fave!

Recipe «Salmon cakes with chilli remoulade and spinach» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 800g sebago potatoes, scrubbed, 500g salmon, skinned, pin-boned, cut into 1cm pieces, Grated rind of 1 lemon, Plain flour, seasoned to taste, for dusting, 2 eggs, lightly beaten with 1 tbsp water , 2 cups day-old breadcrumbs, Colavita olive oil, for shallow-frying, Green bean and baby spinach salad, and lemon wedges, to serve , 1/2 cup good-quality egg mayonnaise, 1/4 cup finely chopped small gherkins, 2 tbsp capers, 1 tbsp Maille seeded mustard, 1 tbsp tomato paste, 1 small red chilli, seeded, coarsely chopped.

Ingredients:

  • 800g sebago potatoes, scrubbed 
  • 500g salmon, skinned, pin-boned, cut into 1cm pieces 
  • Grated rind of 1 lemon 
  • Plain flour, seasoned to taste, for dusting 
  • 2 eggs, lightly beaten with 1 tbsp water 
  • 2 cups day-old breadcrumbs 
  • Colavita olive oil, for shallow-frying 
  • Green bean and baby spinach salad, and lemon wedges, to serve 
  • 1/2 cup good-quality egg mayonnaise 
  • 1/4 cup finely chopped small gherkins 
  • 2 tbsp capers 
  • 1 tbsp Maille seeded mustard 
  • 1 tbsp tomato paste 
  • 1 small red chilli, seeded, coarsely chopped 

Instructions

  1. Cook unpeeled potatoes in boiling salted water until tender. Drain. Allow to cool slightly, then peel skins and return potatoes to pan. Mash until smooth. Add salmon and lemon rind. Mix well to combine, then season to taste with salt and pepper. Divide mixture into 12 cakes.
  2. Place flour, egg and breadcrumbs in separate bowls. Dust cakes in flour, then dip in egg mixture, then roll in breadcrumbs to coat.
  3. For remoulade, process all ingredients in a food processor until combined.
  4. Preheat oven to 190°C. Heat 1.5cm oil in a heavy-based frying pan over medium heat, then shallow-fry fish cakes, in batches, for 2-3 minutes each side or until golden. Transfer to an oven tray and bake for 5 minutes or until heated through. Serve immediately with chilli remoulade, green bean and baby spinach salad, and lemon wedges.