Sunday, July 08, 2007

Salmon and dill fishcakes

Yesterday our evening meal, which was a late lunch, early dinner before we ran out to met friends at the Harbourfront for a show, was salmon fishcakes. These were fabulous. Light, crispy and filled with fresh dill goodness and no potato. We ate them over salad (we eat everything over salad right now- it's too damn hot for anything else) with a yogurt sauce/dressing that was tart and light and creamy that contrasted beautifully with the crispy cakes. Nigel Slater is truly a genius.

His recipe is for three people, but since there were two of us I'll give you the amounts I used.

Salmon and dill fishcakes

300 g (about) salmon, skin removed and finely chopped. This was the hardest part.
1 large egg white
a small bunch of dill, finely chopped
1-2 tablespoons flour (I used more than he said)
1 teaspoon grain mustard
juice of half a lemon

olive oil to fry

Combine all your ingredients and then mush together with a generous grinding of salt and pepper. Squash spoonfuls of the mixture together by hand and then flatten each one slightly and set aside for a few minutes. (I made twelve small patties.)

Get a little oil hot in a shallow pan. Place the patties (in two batches) and leave them about two-three minutes per side, they should be lightly cooked within and golden and crispy outside.

Yogurt Sauce

Some plain yogurt, some finely shopped dill, some grain mustard, some green onions (my addition, not Nigel's), salt and pepper. Voila- deliciousness!

Oh- and lemon wedges. For more flavour power.

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