Salmon Fishcakes made with Patum Peperium Poacher's Relish

Salmon Fishcakes made with Patum Peperium Poacher's Relish

Ingredients

Quantity

Ingredient (if applicable, as prepared & piece size)

amount

unit (g/ml)

Potato

1 No.

Boiled and grated

Salmon Fillet

2 No.s

 

Fresh Dill

1tsp

Chopped finely

Oil

1tsp

 

Bread Crumbs

2tbsp

 

Costa Salt

To Taste

 

Poachers Relish

2tsp

 

Spring Onions

2 No.s

Finely chopped

Black Pepper

½ tsp

 

Lemon Zest

From 1 lemon

 

Red Chilli

1 No.

Deseeded and finely chopped

 

 

 

 

Method

  1. Marinate the salmon fillets with oil, a pinch of costa salt and pepper and cook under the grill or in oven @ 180°C till just cooked. Leave aside to cool down.
  2. In a mixing bowl flake the cooked and cooled salmon fillets.
  3. Add boiled and grated potato, spring onion, chopped dill poachers relish, lemon zest, chopped red chilli, salt and pepper to taste and bread crumbs.
  4. Mix well and divide into 60g balls.
  5. Make fish cakes and keep in the fridge for 15-20 minutes.
  6. Cook in the oven @180°C for 12-15 minutes and serve with salad.

Timings & temperatures

 

Preparation time: 15 mins

Cooking Method: Oven Bake

Heat Setting: Gas 4/ 180C/ 350F

Cooking Time: 15 mins

Cooking Medium: Fan Assisted Oven

 

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