Double-salmon fishcakes with preserved-lemon mayo

These salmon fishcakes are a gourmet twist on the traditional recipe.

Recipe «Double-salmon fishcakes with preserved-lemon mayo» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g salmon fillet, skin removed, pin-boned, 100g smoked salmon, chopped, 500g mashed potato, 1 onion, coarsely grated, 1 tbsp chopped flat-leaf parsley leaves , 1 tbsp chopped chives, 3 eggs, 1 tbsp whole-egg mayonnaise , Sunflower oil, to shallow-fry, 1/3 cup plain flour, 6 cups fine fresh white breadcrumbs, Salad leaves and lemon wedges, to serve, 100ml whole-egg mayonnaise, 150ml creme fraiche or sour cream, 1/4 preserved lemon*, flesh and pith discarded, rind finely chopped, 1 tbsp finely chopped chives.

Ingredients:

• 200g salmon fillet, skin removed, pin-boned 
• 100g smoked salmon, chopped 
• 500g mashed potato 
• 1 onion, coarsely grated 
• 1 tbsp chopped flat-leaf parsley leaves 
• 1 tbsp chopped chives 
• 3 eggs 
• 1 tbsp whole-egg mayonnaise 
• Sunflower oil, to shallow-fry 
• 1/3 cup plain flour 
• 6 cups fine fresh white breadcrumbs 
• Salad leaves and lemon wedges, to serve 
• 100ml whole-egg mayonnaise 
• 150ml creme fraiche or sour cream 
• 1/4 preserved lemon*, flesh and pith discarded, rind finely chopped 
• 1 tbsp finely chopped chives 

Instructions

1. Line a baking tray with baking paper.
2. Cook the salmon fillet in a bamboo or metal steamer over a pan of boiling water for 6 minutes, or until the salmon is just cooked through.
3. Place the salmon fillet in a bowl and flake with a fork. Add the smoked salmon, potato, onion, parsley, chives, 1 egg and mayonnaise. Season to taste with sea salt and freshly ground pepper, then mash together using a potato masher. Form the mixture into 8 round balls, flatten slightly into patties, then place on the tray and chill while you prepare the mayonnaise.
4. For the preserved-lemon mayonnaise, mix together the mayonnaise, creme fraiche or sour cream, lemon and chives, then cover and chill until ready to serve.
5. Pour 3-4cm of oil into a large, deep frypan and heat over medium-high heat. Test the temperature with a cube of bread - it will turn golden in 30 seconds when the oil is hot enough.
6. Meanwhile, spread the flour and breadcrumbs on two separate sheets of baking paper. Beat the remaining 2 eggs in a small bowl. Dip the salmon fishcakes first in the flour, then into the beaten egg, and finally coat generously in the breadcrumbs.
7. Shallow-fry the fishcakes, in 2 batches, until crisp and golden. Serve on a bed of salad leaves, drizzled with the preserved-lemon mayonnaise and with lemon wedges to squeeze.