A dish that needs no explanation, but one that absolutely must be tried.
Melt in the middle Smoked Salmon Fishcakes
Serves: Serves 3-4
- 400g of floury potatoes, peeled and quartered
- 200g of smoked salmon cut into thin strips
- 1 tbsp. of chopped spring onion
- Approx. 200g of cheddar cheese, cut into thumbnail sized squares
- 2 tbsp. of plain flour
- 1 egg, beaten
- A large handful of breadcrumbs, I like to use crushed sourdough crackers
- Vegetable oil
- Preheat the oven to 190C.
- Bring a pot of salted water to the boil and boil the potatoes until tender then drain. Mash with a potato masher until broken down but still a bit lumpy and set aside in a bowl.
- Once cool, add the smoked salmon and spring onion and mix.
- Shape the mixture into 6-8 patties, pressing a cube of cheese into the middle of each one.
- Cover in flour, dip in the beaten egg and press into the breadcrumbs and allow to chill in the fridge for 10 minutes.
- Using a deep fat fryer or a heavy based pan, heat the vegetable oil and fry the fishcakes until golden brown then remove from the oil and pop onto a baking tray. Bake for 5-8 minutes to thoroughly heat through and to ensure a molten centre.
- Serve with minted mushy peas or a fresh green salad.