recipe of the month Method:
In the Kitchen with Judy Barden
1. Place the salmon in a food processor and pulse to
finely chop. Add the chopped egg and pulse briefly to combine. Transfer to a bowl and mix with the mayonnaise, horseradish if using, mashed potato, chopped fennel fronds and half the lemon zest. Season with salt and black pepper and then form into 12 evenly sized fish cakes.
2. Take 3 bowls and put the flour in one, beaten eggs in another and the breadcrumbs in the last. Firstly coat the fishcakes in the flour then the egg and finally the breadcrumbs. Try and remember to keep one hand for the egg and a dry hand for the breadcrumbs or you can get very messy ! Place on a tray lined with baking parchment and chill for at least 30 minutes. 3. To prepare the salad, thinly slice the fennel and
Smoked salmon fishcakes & fennel salad Makes about 12 fishcakes
W
hen the festivities are all over and you look in the fridge there are usually a few leftovers that need using up. These smoked salmon fishcakes are easy to make and you can turn them into a lovely light supper teamed with the fennel salad especially after the over-indulgence of Christmas. Try and but Panko Japanese breadcrumbs as they give a very good crisp crumb and you can buy them in most supermarkets. Enjoy!
toss in a bowl with the watercress and the r emaining lemon zest. Add the olive oil, lemon juice and then season with a little sugar, salt and pepper, tossing well to combine.
4. Heat about 1 cm/ ½ inch sunflower oil in a frying
pan over a medium heat. Test if your oil is at the right temperature by frying a cube of bread. It should be crisp and golden in 30 seconds. Fry the fishcakes in batches for about 4 minutes each side or until crisp and golden. Drain on kitchen paper and serve with the salad and a dollop of extra mayonnaise.
O
Next month’s recipe: Creamy Chicken Bake
Ingredients: 250g smoked salmon 2 large hard-boiled eggs peeled and chopped 2 tbsp good quality mayonnaise 1 tbsp horseradish, optional 500g cold mashed potato 1 small bulb of fennel, fronds reserved, finely chopped Zest of 1 lemon plus 1tbsp lemon juice 150g plain flour 2 large eggs, beaten 150g dried Panko breadcrumbs 50g watercress 2 tbsp extra virgin olive oil Sunflower or vegetable oil for shallow frying
36
T H O R P E B AY O R A C L E
www.oraclepublications.co.uk
Mobile Website Solutions
01702 393838 www.oraclepublications.co.uk
JANUARY 2014