Ingredients

Method

• 250 g poached fresh salmon
• 250 g poached hake
• 2 large free-range eggs, beaten
• 2 T fresh dill chopped
• 4 T finely chopped onions or finely chopped spring onions
• 1 T lemon zest
• 1 lemon, juiced
• 200 g smoked salmon or trout (off-cuts if available)
• 4 T matzah meal
• oil, for frying
• lemon wedges, for serving
For the coating:
• 3 T mayonnaise
• 2 T Dijon mustard
• 1 T fresh lemon juice
• 100 g matzah crumbs or matzah meal (crumbs make it crunchier)

Method

Ingredients

1. Flake the salmon and hake into a large bowl. Add the eggs, dill, onion, lemon zest and juice, smoked salmon and matzah meal.  Mix well, then shape the mixture into fish cakes.

2. To make the coating, mix the mayonnaise, mustard and lemon juice. Coat the fish cakes thoroughly, then roll in the matzah crumbs. Chill for 20  minutes.

3. Preheat the oven to 200°C. Pour a generous amount of oil into a baking tray and heat in the oven until sizzling. Shake any excess crumbs from the fish cakes, then carefully place into the hot oil, leaving about 2–3 cm between each one to allow them to crisp around the edges.

4. Bake until the bases are golden and crisp, about 5–7 minutes. Turn and bake until golden on the other side, about 3–4 minutes. Serve with lemon wedges.

Cook’s note: These are delicious on their own but if you like a dipping sauce, whisk 4 T orange or grapefruit juice, 2 t drained and chopped capers, 3 diced pickled cucumbers, 1 T chopped dill and 2 t finely chopped spring onion into ½ cup mayonnaise.

Find more fish recipes here

Videographer: Romy Wilson

Photographer: Shavan Rahim

Food Assistant: Bianca Jones