These triple-tested fishcakes are perfect to cook and freeze in batches. This recipe is ideal to serve as a starter with salad leaves and a herb butter sauce (check out our triple-tested recipe below!).
50 or 125 g 50g (2oz) polenta or 125g (4oz) breadcrumbs
oil for frying
Directions
Step 1
Finely chop the spring onion and place in a shallow saucepan with the salmon and wine. Add enough cold water to barely cover the fish, season and bring to the boil. Take off heat, cover and leave the fish to cool completely in the liquid.
Step 2
Drain liquid from fish, set fish aside. Add 15g (1/2oz) butter to the pan, return to the boil. Bubble furiously to reduce to a syrupy consistency, about 10min.
Step 3
Flake the salmon into a bowl, discarding skin and bones. Mix 45ml (3tbsp) of the reduced liquid with the parsley, mashed potatoes and lemon juice. (Freeze remainder for Herb Butter Sauce.)
Step 4
Adjust the seasoning, shape the mixture into 12 fat cakes 4cm (11/2in) across. Dip into the flour, egg and then polenta or breadcrumbs. Chill for 15min.
Step 5
Melt the remaining butter and brush all over fishcakes. Cook at 240°C (475°F) mark 9 for 20-25min or until golden brown. Alternatively, shallow-fry in oil. Serve with the Herb butter sauce.
To freeze ahead: Complete to the end of step 4. Cool quickly, then pack and freeze.
To use: Thaw the fish liquor. Brush the frozen fishcakes with 50g (2oz) melted butter as in Step 5 and cook them from frozen for 25-30min or until they are piping hot and golden. Cover, if necessary, towards the end of the cooking time.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
