Luke’s Favourite Salmon Fishcakes
with a Citrus Salad
Head Chef Patrick may be the one who creates the recipes, but it’s Luke who sources the produce and makes sure your box looks like a little treasure chest every week. Luckily they see eye to eye on pretty much everything, except for peas. Patrick loves peas. The mere mention of them puts a twinkle in his eye. But Luke knows that every time they appear in a recipe, he’ll be spending the best part of his week shelling them. When he tasted these fishcakes though, his taste buds made the decision for him. Happy shelling Luke!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
2
Dill
2
Spring Onion
4
Salmon Fillet
(Contains Fish)
1
Peas
1
Ketchup
(Contains Celery)
1
Mustard
1
Lemon
5
Creme Fraiche
(Contains Milk)
2
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Steve's Leaves Persian Cress
Nutritional information
Utensils
Instructions
Pre-heat the oven to 200 degrees. Boil 2 pots of water with ¼ tsp of salt each (for potato and peas). Peel and chop the potato into golf ball sized chunks. Very finely chop 1 tbsp of dill and the spring onion.
Boil the potato chunks in the water for around 10 mins. Tip: The potatoes are ready when you can easily slip a knife through them. Drain the potatoes and put them back in the pan. Put on the hob on medium/high heat and cook for a few mins until they are dry.
While the potato chunks cook, lightly coat the salmon with olive oil. Season with a pinch of salt and pepper and place on a tray on the top shelf of the oven. Cook for 8 mins and then remove. Leave the oven on for your fishcakes.
In the other pan of boiling water cook your peas. After 4 mins drain the peas and keep to the side.
Thoroughly mash the potato and add ¼ tsp of salt and some pepper. Mix in the peas, ¾ spring onion, ketchup, mustard and dill. Zest (i.e. grate the yellow part only) in a ¼ tsp of the lemon zest. Break the salmon into small flakes and gently stir this in as well.
Form the mixture into 4 equally sized patties. Tip: Make sure they are compact so they don't fall apart later. Put 2 tbsp crème fraîche in a bowl and gently coat the fishcakes on all sides. Now roll the fishcakes in the breadcrumbs until totally covered.
Heat a frying pan on medium heat and add 1 tbsp of olive oil. Once hot, very gently place the fishcakes in the oil and cook for 2 mins on each side. When both sides look nice and crispy put in the oven for 5 mins.
In a bowl mix 1 tbsp of crème fraîche,1 tbsp of olive oil, 1 tsp of lemon juice and a pinch of dill. Season with salt and pepper and then pour this over your salad, in a mixing bowl. Use the tip of your fingers to gently coat the salad leaves in the dressing. Serve the fishcakes with the salad on the side and the spring onion sprinkled on top. Tip: You can always make more dressing to have with your fishcakes if you’d like!
