Fishcakes with Dill

A fail-safe easy recipe for a speedy fish supper with flaked salmon and flavoured with parsley, dill and some secret ingredients

Serves 8

Preferred Seafood: Salmon

Alternative Saltwater Option: Cod

Alternative Freshwater Option: Perch, Carp

Sustainable Option: Sardines, Char, Coalfish

Garnish

Dill

Ingredients

  • 340 g salmon

  • 450 g potatoes

  • 30 g butter

  • 1 tsp chopped dill

  • Chopped parsley

  • Salt and pepper, to taste

  • A little fresh lemon juice

  • 1 egg, beaten, for binding

  • A little flour

  • 2 eggs, beaten, for coating

  • 100 g fresh breadcrumbs

  • Vegetable oil for frying

For The Sauce:

  • 30 g flour

  • 30 g butter

  • 350 ml fish stock

  • 300 ml single cream

  • 2 tbsp lemon juice

  • 1 large bunch of dill, finely chopped

  • 2 tsp Dijon mustard

  • Salt and pepper to taste

Method

To make these fishcakes, start by poaching and flaking the fish, saving the poaching liquid to make the stock. Boil and mash the potatoes and mix them with the fish, butter, dill, parsley, salt, pepper, and lemon juice. Add a little egg to bind it all together and shape the mixture into eight equal parts. Coat them in beaten egg and breadcrumbs and fry them in hot oil until they're crispy and golden brown. To make the sauce, start by making a roux with butter and flour, then add the fish stock and let it simmer for a few minutes. Add cream, lemon juice, mustard, and dill, and season to taste. Heat the sauce and serve it with the fishcakes, garnished with a sprig of dill.