Applecross Hot Smoked Salmon Fish Cakes Served
with Watercress Sauce
Makes 12 medium fish cakes.
500g Applecross hot smoked salmon
500g potatoes (Cara or Rooster)
100g finely sliced shallots
1 tablespoon finely chopped parsley
150-175 g fresh white bread crumbs
1 egg beaten
zest & juice of a lemon
black pepper to season
flour to dip fish cakes
Flake hot smoked salmon into a large bowl, season with black pepper, mix in lemon juice and zest.
Season, boil and mash potatoes, set aside to cool.
Gently sauté sliced shallots in oil and butter, set aside to cool.
Mix shallots and parsley through the cooled mashed potato.
Beat the egg in a shallow dish.
Place bread crumbs in a shallow dish.
Divide mixture into even portions, press flat to 12 mm thickness.
Dip fish cakes in flour, then egg and finally dip into the fresh bread crumbs.
Place in fridge to firm up.
Fry over medium heat until golden brown.
Serve with watercress sauce.
Keeps well refrigerated for up to 48 hours.
100g watercress, including the stalks
75 ml boiling water
1/2 fish stock cube
small garlic clove crushed
300 mls Crème Fraiche
Dissolve the half fish stock cube in boiling water, set aside and allow to cool.
Blend the watercress (including stalks) with crushed garlic in a food processor.
Pour the fish stock into food processor and blend for a few seconds.
Pour into a jug and gently fold in the Crème Fraiche.