Recipe of Gordon Ramsay Rustic Smoked Salmon Fishcakes

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rustic smoked salmon fishcakes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rustic Smoked Salmon Fishcakes is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Rustic Smoked Salmon Fishcakes is something that I’ve loved my whole life.

Experience the quality of our wild salmon and you'll agree it's nature's finest work. Learn To Make A Healthy Salmon & Spinach Meal W/ An Easy Recipe From McCormick® Rustic Smoked Salmon Fishcakes Clair Clark - Coriander & Lime Scotland. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rustic smoked salmon fishcakes using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rustic Smoked Salmon Fishcakes:

1. Take 2 Cooked Smoked Salmon Fillets
2. Get 1 cup Fresh Parsley
3. Get 1 Chopped Red Onion
4. Prepare 1/4 cup Butter (for mash)
5. Take 1/4 Plain Flour
6. Make ready 1/2 cup Breadcrumbs
7. Get Knob Butter (for mash)
8. Make ready 3 tbsp Olive Oil
9. Make ready 8 medium sized Potatoes
10. Get 1/4 Cream, preferably double cream

Flake the salmon with a fork and place in a large bowl together with the mashed potatoes, butter, and mustard. Add the dill, parsley, chives, lemon juice and zest. This is a tasty, economical meal to make from left over mashed potatoes and a can of salmon that you may have in the cupboard. But it also works with other types of tinned fish like tuna and mackerel.

Steps to make Rustic Smoked Salmon Fishcakes:

1. Boil the peeled potatoes until soft. Drain the water. Add a knob of butter and the cream to mixture and mash vigorously until smooth, fluffy with no lumps. Pop in the red onions and parsley, mix through the mash.
2. In a separate bowl you’ll have already flaked the cooked salmon with a fork. Add the flakes salmon to the mashed potatoes and fork it through evenly.
3. Then scoop out a palmful of the potatoes mixture. Place on surface and shape into a thick, round Pattie. Then coat with flour, followed by the breadcrumbs. Place on a non stick baking tray and pop it in the oven at 180 degrees (fan assisted) for about 30-35 minutes or until almost crispy and golden.
4. You can serve this with a fresh green salad or a veg of your choice!

This is a tasty, economical meal to make from left over mashed potatoes and a can of salmon that you may have in the cupboard. But it also works with other types of tinned fish like tuna and mackerel. Nigella's Salmon Fishcakes (from NIGELLA BITES) are made with mashed potatoes and tinned (canned) salmon and they should be suitable for freezing. Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted. Cut the zested lemon into wedges.

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