I love having these little fish cakes – they always remind me of summer days, being by the pool at the Jockey Club in Hong-Kong, sipping ice-cold lemonades. It’s the typical food you would get at a ‘gastropub’, very cozy and British. I serve this dish with a simple purple endive salad – the bitter-sweet taste of the salad goes well with the lemon in the fish cakes, and the colour is so appetizing. Serve with a good quality mayonnaise (or home-made of course!). I buy the one from Maille (in the fresh dairy department) – it’s excellent.
Here’s a good tip, I make these cakes the day before and freeze them. Just wrap each fish cake in cling film. You can also make them early in the day, so you have time to refrigerate them. It’s important to let them get firm or they will break easily the frying process.
1 kg potatoes (about 5 large potatoes – peeled, chopped/cubed)
800 grs fresh salmon
Juice and zest of half a lemon
1 tbsp mustard
A large handful finely chopped parsley
5 tbsp flour for dusting
1 lemon for garnishing
Salt & pepper
In boiling salted water, boil the chopped/cubed potatoes until cooked. When ready set aside to cool. In the same water, add a bay leaf and boil salmon for 5 minutes max. When ready set aside and discard skin. Let it cool.
When these ingredients are completely cool, mash the potatoes coarsely. I use silicone gloves and mash with my hands – much more fun. Add the mustard, juice and zest of half a lemon, parsley, salt and pepper to taste. ‘Flake’ in the salmon and mix together. Shape about 16 patties with your hands, and dust each patties with flour on each sides. Leave in fridge to set for minimum an hour. It’s important for the fish cakes to harden.
Fry in olive oil on each side until golden, about 4 minutes. Serve with mayonnaise and a squeeze of lemon. Perfect with a glass of Saint-Aubin wine.