COOK'S CLASS

SALMON AND DILL POTATO CAKES

Fish cakes are back in fashion and this time around they've lost their "leftovers" stigma - it is no longer obligatory to use cold fish or mashed potatoes. Our recipe calls for fresh fish, onion, dill and freshly grated potatoes - nothing is twice cooked.

We've used salmon but almost any type of white-fleshed fish can be substituted, such as hoki, cod, gurnard or terakihi.

Serve the fish cakes piping hot with matchstick fries and a refreshing cucumber and onion salad dressed with horseradish yoghurt cream.

INGREDIENTS:
800 g fresh salmon or white fish fillets, bones and skin removed
1 tbsp slivered lemon zest
4 tbsp chopped fresh dill
1 large onion, peeled and quartered
2 medium potatoes, peeled and quartered
2 eggs, separated
2 teaspoons mustard powder
1-1½ teaspoons sea salt
freshly ground pepper to taste
olive oil for frying
½ tbsp butter

You will need: food processor with a metal cutting blade and a grater attachment, blender or mincer, zester, chopping board, cook's knife, spatula, large bowl, heavy-based frying pan, fish slice metal or wooden spoon, paper towels

STAGE 1:
Fit processor with grater blade and add onion and potatoes. (For smoother fish cakes, use very finely grated or chopped onion and potato.)

Place the salmon, lemon zest and half the dill in a food processor and process until finely chopped. Do not over-process. 

When fresh fish is not available, well-drained canned salmon makes an excellent alternative but take care not to over-process the mixture.

 

 

STAGE 2:
Transfer to a bowl and mix in egg yolks, remaining dill, mustard, salt and pepper.

The mixture may seem loose but the egg yolks will bind it during frying.

 

STAGE 3:
Whisk egg whites until they hold their shape and fold lightly into salmon using a metal or wooden spoon. Wet your hands lightly with cold water and shape mixture into small cakes.

Heat a little oil with butter in a large, heavy-based frying pan until hot but not smoking. Fry salmon cakes on both sides until golden brown and crisp.

Drain briefly on paper towels. Serve with matchstick fries and cucumber salad.The flavour of most fish cakes benefits from a squeeze of lemon juice, so add a wedge when serving.

 

STAGE 4:
CUCUMBER SALAD WITH HORSERADISH CREAM:
Peel and finely slice 1 cucumber and 1 small onion. Layer in a bowl. Chill. Mix ½ cup cream with ½ teaspoon salt, 1 teaspoon olive oil, 3 tablespoons natural yoghurt and 1-2  tablespoons bottled horseradish cream. Spoon over cucumber salad and sprinkle with a little fresh dill or fennel.

 

MATCHSTICK FRIES:
Slice peeled potatoes into rounds, rinse, pat dry and stack. Using a sharp knife, slice into fine matchsticks and deep-fry in hot oil until crisp and light golden brown. 

Drain on absorbent paper and serve immediately. (It is best to best to prepare the fish cakes and cucumber salad before cooking the fries.)