Fish recipes
20 minutes
Oven-fried smoked salmon fish cakes
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Oven-fried smoked salmon fish cakes
4
Easy
20 minutes, plus 20 minutes’ chilling time
20 minutes
Ingredients
- 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
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.
Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones