Yesterday afternoon, we took a drive out to Abingdon for a friend's 30th birthday party. "Lovely spread," noted my husband in his broadest Yorkshire accent. I have to admit, he was right. My personal highlights: borlotti bean, tomato and avocado salad; fresh smoked salmon; a cheese board to die for; and fresh French bread.
By the time we arrived home, even I couldn't eat a morsel more. Only problem? I had two lovely fillets of salmon sitting in the fridge that I had defrosted the day before. I don't like wasting food, so I had no choice but to cook them despite my stuffed state.
Instead of grilling them (I figured I could always let them cool and serve them in a salad the following day), I decided to make fish cakes. Simply cut the salmon into small cubes, getting rid of the skin, and combine with breadcrumbs (use a handblender and 1/2 a piece of bread), one egg, salt, pepper and fresh parsley. Form into little balls: 300 g of salmon produced five neat little cakes.
When I make salmon burgers, I often grill them, but these were too small to hold up, so I pan-fried them, which I don't normally like to do, since it calls for a lot of oil. But I decided to start with small amounts, and it turned out one teaspoon of olive oil was plenty to do the job.
For lunch today, I served the salmon fishcakes, cooled and refrigerated overnight, with a couple handfuls of pea shoots (right in season), steamed baby new potatoes, and a dollop of light mayonnaise. Fresh, light and cool - just right for a weekend lunch.
Calories: 478 (1/3 of the salmon fishcakes, 150 g baby new potatoes, 25 g pea shoots, 1 tbsp light mayonnaise). Should you decide to split the fishcakes 50-50, add another 96 calories to the total, which may be a bit much if you are trying to watch your calories. After all, dinner is only a few hours away...
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2 comments:
Oooh I love salmon! Im always trying to think of new ways to cook it and this one sounds yummy becks x
These salmon fishcakes sound yummy and I like the way you could easily adapt the flavour with different herbs (e.g. using tarragon in the mix sounds good to me). I also think they'd be great with carrots roasted with thyme until softened yet still crunchy, and that delicious borlotti bean salad you mentioned from the birthday party. For anyone that makes their own mayonnaise, I've recently discovered that by cutting back on the oil you can make a more runny mayonnaise dressing which acts as a great sauce for fishcakes (as well as saving on oil calories).
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