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Salmon Fish Cakes With Lemon And Dill




Source of Recipe


Posted by Wanderer. Source: “Le Cordon Bleu Classic Light,” 2000.


Recipe Introduction


Makes 8
Preparation time: 40 minutes
Cooking time: 1-1/2 - 1-3/4 hours, including baking time for potatoes

“Homemade fish cakes are far superior to any that you can buy. For one thing, you can be sure of what’s in them. These are extra tasty because they are packed with fresh salmon and herbs and served with a tangy, yogurt-based sauce.”


List of Ingredients




10 oz. salmon fillet
1/2 cup hot fish stock
1/2 - 2/3 cup hot low-fat milk
3 baked potatoes
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
1 egg yolk
2 eggs
About 1 cup dried breadcrumbs
Lemon wedges, to serve

Dressing:
1 scant cup low-fat plain yogurt
Finely grated rind of 1 lemon
1/4 bunch of fresh dill


Recipe



1. Preheat the oven to 375F. Put the salmon in a baking dish with the stock and 1/2 cup of the milk. Cover with foil and poach in the oven for 5-6 minutes, or until the fish flakes easily with a fork. Remove the fish with a slotted spoon and drain on paper towels.
2. Flake the fish, discarding the skin and any bones. Cut the baked potatoes in half, then scoop out the flesh and mash with a fork. Add the fish and herbs to the potato and mix thoroughly. Season well with salt and pepper and moisten with the egg yolk. Add a little milk if the mixture seems dry.
3. Divide the mixture into 8 equal pieces and pat into small cakes. Beat the eggs in a shallow dish with a pinch each of salt and pepper. Coat the fish cakes with beaten egg mixture, then the breadcrumbs.
4. Place the fish cakes on a baking pan and bake for 15 minutes or until golden, turning them over halfway. Meanwhile, mix the yogurt, lemon rind, and dill together to make the dressing.

To Serve: Place the fish cakes on a warm platter with the bowl of dressing in the center. Garnish with lemon wedges and serve.

Chef’s Tips:

The best potatoes for baking are the large, floury main-crop types. These have a light and fluffy texture when cooked. To bake potatoes, prick them in several places with a skewer or fork, then bake in a 400F oven for 1-1/4 hours or until tender.

The fish cakes can be prepared up to the end of step 3, then kept in the refrigerator for up to 24 hours before cooking. If you refrigerate them uncovered, the breadcrumb coating will harden and be extra crisp when baked.