Double-salmon fishcakes with preserved-lemon mayo
Delight in these Double-Salmon Fishcakes, perfectly paired with preserved-lemon mayo. Made with smoked salmon, potatoes, and a hint of fresh parsley, these fishcakes are crispy on the outside and moist on the inside. Enjoy a burst of flavor with each bite!
Cook time 20 min
Prep time 30 min
Ingredients:
4 oz smoked salmon3 potatoes
1 onion
1 tbsp fresh parsley
3 eggs
1/2 cup mayonnaise
1/3 cup all-purpose white wheat flour
4 cups bread crumbs
3/4 cup sour cream
2 tbsp lemon zest
Double-salmon fishcakes with preserved-lemon mayo are a delightful and flavorful twist on the classic fishcake. Combining smoked salmon and fresh salmon with herbs, these fishcakes are crispy on the outside and soft on the inside. The preserved-lemon mayo adds a zesty and creamy finish, making them perfect for a sophisticated dinner or a fancy brunch.
Instructions:
- Peel the potatoes and cut them into chunks.
- Place them in a pot of salted water and bring to a boil.
- Cook the potatoes until they are tender, about 15-20 minutes.
- Drain the potatoes and mash them until smooth. Set aside to cool.
- Finely chop the onion and sauté it in a pan over medium heat until they are soft and translucent, about 5-7 minutes. Let cool.
- In a large mixing bowl, combine the mashed potatoes, smoked salmon (flaked into small pieces), cooked onions, and chopped parsley.
- Mix well to ensure an even distribution of ingredients.
- In one shallow bowl, mix the flour with a pinch of salt and pepper.
- In a second shallow bowl, beat the eggs until well combined.
- In a third shallow bowl, place the bread crumbs.
- Take a handful of the mixture and shape it into a patty, about 1 inch thick and 3 inches in diameter.
- Dip each patty first into the flour, then the beaten eggs, and finally coat it with bread crumbs. Ensure each fishcake is evenly coated with bread crumbs. Repeat with remaining mixture.
- Heat a large skillet over medium heat and add a generous amount of oil for frying.
- Once the oil is hot, add the fishcakes in batches, ensuring not to overcrowd the pan.
- Cook each side for about 3-4 minutes or until golden brown and crisp.
- Remove the fishcakes from the skillet and drain on a paper towel to remove excess oil.
- In a small mixing bowl, combine the sour cream, mayonnaise, and lemon zest.
- Mix well until smooth and creamy. Adjust the seasoning with salt and pepper if needed.
- Serve the double-salmon fishcakes warm with a dollop of preserved-lemon mayo on the side.
- Garnish with extra lemon zest or freshly chopped parsley if desired.
Tips:
- Boil the potatoes until they are just tender and allow them to cool slightly before mashing. This prevents the potatoes from becoming too watery.
- Chill the fishcake mixture in the refrigerator for about 30 minutes before forming the patties. This makes them easier to shape and helps them hold together during frying.
- Use panko breadcrumbs instead of regular breadcrumbs for an extra-crispy coating.
- When coating the fishcakes, ensure they are well-covered with flour, egg, and breadcrumbs. Press gently to adhere the breadcrumbs properly.
- Avoid overcrowding the pan while frying the fishcakes. Fry them in batches if necessary to ensure even cooking and a crispy crust.
- Prepare the preserved-lemon mayo a few hours ahead of time to allow the flavors to meld together. This will enhance the overall taste.
Double-salmon fishcakes with preserved-lemon mayo are not only a treat for the taste buds but also a rewarding dish to prepare. The combination of smoky and fresh salmon, along with the zesty preserved lemon mayo, creates a harmonious balance of flavors. Serve them with a fresh salad or some roasted vegetables for a complete meal that is sure to impress your guests.
Nutrition per serving
4 ServingsCalories 800kcal
Protein 27g
Carbohydrates 100g
Fiber 8g
Sugar 11g
Fat 30g
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