Salmon fish cakes with rocket, capers and lime dressing

Name: Salmon fish cakes with rocket, capers and lime dressing
Total time: 1 h 30 min
Ingredients: 200g of salmon, cut into 1.5cm chunks; 1 lemon, juiced; 2 eggs, whisked; 200g of breadcrumbs; 30g of flat-leaf parsley, washed and chopped; 100g of plain flour; 200g of potatoes, peeled and diced into 1cm chunks; salt; black pepper; 200ml of vegetable oil; 1 lime, zested and juiced; 3 tbsp of olive oil; 1 tsp sugar; 1 bunch of rocket; 2 tbsp of capers, rinsed and drained

by Chris Horridge

Item 1 of 1

Starter
easy
4
1 hour 30 minutes

This salmon fish cake recipe from Chris Horridge has the perfect mix of a fluffy middle and crispy breadcrumbed exterior, and is further enhanced by his simple plating with lime-dressed rocket and salty capers. Serve on a bed of shaved fennel for something a little more substantial.

First published in 2015

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Ingredients

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Fish cakes recipe

200g of salmon, cut into 1.5cm chunks
1 lemon, juiced
2 eggs, whisked
200g of breadcrumbs
30g of flat-leaf parsley, washed and chopped
100g of plain flour
200g of potatoes, peeled and diced into 1cm chunks
salt
black pepper
200ml of vegetable oil

Lime dressing recipe

1 lime, zested and juiced
3 tbsp of olive oil
1 tsp sugar

To plate

1 bunch of rocket
2 tbsp of capers, rinsed and drained

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Method

To make the fish cakes, steam the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and put them in a pan. Dry the potatoes out on a medium heat for 5 minutes

200g of potatoes

Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool until almost cold

Shape the salmon mixture into 4 cakes. Whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs - reshape the cakes if necessary

200g of breadcrumbs
2 eggs
100g of plain flour

For the dressing, start by zesting and juicing the lime. Then, whisk the lime zest, lime juice and the oil together. Finally add some salt and pepper

1 lime
3 tbsp of olive oil
1 tsp sugar
salt
black pepper

To cook the fish cakes, place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil

200ml of vegetable oil

To plate, place the fish cakes in the centre of each plate. Dress the rocket with the lime dressing and place a handful on top of each fish cake. Sprinkle a few capers around and serve immediately

1 bunch of rocket
2 tbsp of capers

First published in 2015

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Chris Horridge

Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.

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