These make a great appetizer, and if you make the patties larger, they make a great meal. Use sustainably fished salmon and local produce where you can!
Salmon Patties w/ Dill Sauce
¼ teaspoon of sea salt, plus an additional ½ teaspoon for salting the water
freshly ground black pepper, to taste
1 can red or pink salmon
2 tablespoons olive oil
a small bunch of fresh Italian parsley
1 tablespoon all-purpose flour, plus extra for dusting
1 large egg
Bring a large pan of salted water to a boil.
Peel your potatoes and chop them into even-sized chunks. Boil until cooked
Drain your canned salmon and put to one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the potato around the sides of the pan to help it cool down quickly. Remove any skin from the fish. When the potato is completely cool, put it into a bowl and flake the fish into it with 1 tablespoon of flour . Add the egg and chopped parsley with the remaining salt and pepper. Zest one lemon, then add to the fish mixture and mix it all up well.
To make your fish cakes:
Dust your work surface with flour. Divide your fish cake mixture into balls and lightly shape them into patties about ¾-inch thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour, and place your fish cakes on top.
If you’re going to freeze them at this point, wrap them in plastic wrap and put them into the freezer. Otherwise simply pop them into the refrigerator for an hour before cooking – this will allow them to firm up slightly.
To cook and serve your fish cakes
Put a large frying pan on a medium heat and add a lug of olive oil. When the oil is nice and hot, add your fish cakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straightaway, with lemon halves for squeezing over.
(recipe from Jamie Oliver)
3/4 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon drained capers
2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Stir together all of the ingredients. Cover and chill up to 3 days
(recipe from MyRecipes)
Singapore Shopping Guide:
look out for the sustainably fished canned salmon found in Cold Storage