Hot Smoked Salmon Fishcake
with Roasted Beetroot and Cucumber Pickle
Add a touch of luxury to your menu with delicious salmon fishcakes in a buttery prawn sauce. Light fluffy fishcakes made with flakes of hot-smoked salmon, fresh dill, chives, crème fraîche and mash coated in crunchy panko breadcrumbs and baked until crispy.
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
120
King Prawns
(Contains Crustaceans)
2
Beetroot
1
Baking Potato
½
Mustard Seeds
1
Dill
45
Panko Breadcrumbs
1
Chives
1
Cider & Horseradish Wholegrain Mustard
1
Lemon
60
Unsalted Butter
12
White Wine Vinegar
150
Hot Smoked Salmon
150
Creme Fraiche
(Contains Milk)
½
Cucumber
(May contain Celery)
Potatoes
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil. Peel the potato, chop into 2cm chunks and add to the pan. Boil until you can easily slip a knife through, then drain in a colander, 10-12 mins. Meanwhile, trim and peel the beetroot. Chop into 2cm chunks. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss together then spread out. Set the tray to one side.
Roughly chop the dill (stalks and all). Roughly chop the chives (or use scissors). Zest the lemon then chop in half. Remove the skin from the smoked salmon then flake the flesh into a mixing bowl. Stir in the chives, half the dill, the crème fraîche, half the breadcrumbs and the mustard. Season with a pinch of salt and plenty of pepper.
Trim the cucumber, then using the peeler, peel long ribbons along its length, turning as you go. Stop when you get to the centre (it will become too difficult to peel!). Pop the ribbons in another mixing bowl along with the mustard seeds, sugar and white wine vinegar. Season with a pinch of salt and pepper, toss together and set aside. Roast the beetroot on the middle shelf of your oven till soft, 20-25 mins.
Meanwhile, pop the remaining breadcrumbs on a plate. When the potato is drained, leave to cool for a few minutes before adding to the bowl with the salmon. Use a fork to mash everything together gently then use your hands to start forming the mixture into one large fish cake per person. Lay the cakes in the breadcrumbs and turn to coat each side.
Put the fish cakes on another baking tray, drizzle with oil and bake on the top shelf of your oven till golden, 12-15 mins. Melt the butter in a small saucepan along with the lemon zest and half the juice. Stir in the prawns and poach gently till cooked, 3-4 mins, turning occasionally. IMPORTANT: The prawns are cooked when opaque in the centre. Finish with a squeeze of lemon juice to taste and a pinch of salt and pepper.
Reheat the buttery prawn sauce if necessary just before serving. Serve the fish cakes on a bed of roasted beetroot. Arrange the pickled cucumber on top, then spoon the buttery prawns sauce all over. Finish with a scattering of the remaining dill. Enjoy!
