Salmon, Dill and Feta Fishcakes with Potato Salad and a Cucumber Dressing

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2 people
Meal course
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1 .
For the fish
2 medium
Salmon fillet
1 whole
Lemon - sliced
150 grams
New potatoes - halved
65 grams
Broccoli florets
1 handful
Fresh parsley - finely chopped
1 handful
Fresh dill - finely chopped
1/2 whole
Lemon - Juice
50 grams
Feta cheese - crumbled
1 handful
Plain flour
1 large
Egg - Beaten
2 handful
White breadcrumbs
100 ml
2 .
For the potatoes
10 whole
New potatoes - halved
1/2 small
Red onion - peeled and finely sliced
1/2 tbsp
Soured cream
1/2 tbsp
2 handful
Mixed leaves
3 .
For the dressing
100 grams
Cucumber - finely chopped
1 tsp
White wine vinegar
1 handful
Fresh mint - finely chopped
2 tsp
Olive oil
1 tsp
Soured cream
Salmon, Dill and Feta Fishcakes with Potato Salad and a Cucumber Dressing
  1. Preheat the oven to 180’C
  2. Place the salmon fillets on a sheet of foil and then lay the lemon slices on top. Seal the foil and bake in the oven for ten minutes.
  3. Cook the potatoes in salty water for 15 minutes, until soft. Remove the salmon from the parcels, discard the lemon and the skin and pour the salmon and the juices into a bowl with the potato.
  4. Mash the salmon and the potato until smooth well combined – it doesn’t matter if the mixture isn’t completely smooth as these cakes are quite nice with a bit of a chunky texture to them.
  5. Whiz the broccoli and the herbs in a blender to finely chop them and add this to the salmon mix, along with the crumbled feta cheese, the lemon juice and a good twist of salt and pepper
  6. Set out four plates or bowls; one with the flour, then the egg, the breadcrumbs and finally a large clean plate for the finish fish cake. Divide the mixture into 4 and then one at a time shape into a ball and roll in the flour, egg and the breadcrumbs. Make sure the fish cake is well coated in each and when coating in the breadcrumbs flatten slightly. Repeat the process with the remaining cakes and then chill in the fridge for half an hour to firm up.
  7. In the meantime make your salad by cooking your potatoes for 15 minutes, until soft and then mix them together with the mayo, sour cream and onions until well combined. Plate up your leaves, top with the potatoes and then set aside until your fish cakes are cooked.
  8. To make the dressing, blend together all the ingredients until smooth and the push through a fine sieve.
  9. When you are ready to cook your fish cakes, heat a frying pan with 1cm of oil to a high temperature. Fry the fish cakes for 3 minutes on each side until they are golden and crispy. Drain on a sheet of kitchen paper to get rid of any excess oil and then serve with the salad and the dressing.

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