When cleaning out the fridge, a forgotten packet of smoked salmon appeared behind the capers. Below, some leftover mashed potatoes had languished for a few days, despite being deliciously packed with cheese and onion. And the shop had scallions yesterday ….. Clearly, it’s time for fishcakes. If you do not have leftover mashed potato, plain boiled potatoes mashed up with a bit of milk, salt and pepper will work as well.
250g smoked salmon
2 marinated anchovy fillet, chopped
450g leftover mashed potato
2 tbs chopped chives
1 tbs capers
50g green peas
Salt and pepper, if needed
1 egg, beaten, for coating
Small bowl of plain flour, for coating
Small bowl of dried breadcrumbs, for coating
Turn the oven on to heat at 220C. Wash the scallions and chop them. Add this to a larger bowl, and flake in the smoked salmon. Add the mashed potatoes, chives, and capers. Season with salt and pepper (I used smoked salt here). Prepare two foil-lined baking sheets. (If you do it later, your hands may be covered in fishcake mix and breadcrumbs, every move increasing the trail of mess in the kitchen, and you may need a helpful spouse to prep the trays for you…..)
Prepare three small bowls: one with beaten egg, one with flour, and one with breadcrumbs. With your hands, form fishcakes. (Or use a spoon, if you prefer, this gets messy but I find it is easier to use my hands. Up to you.) Dip the fishcake in beaten egg, then into flour, then in breadcrumbs. Bake them on a foil-lined baking sheet at 220C for 10-15 minutes until slightly golden. You can also fry them, if you prefer that, five minutes each side.
Some Thai sweet chili sauce is very nice alongside these.
Note: for anyone Rome-based, the Piazza Vittorio area is good for finding items like Thai sweet chili sauce, fish sauce, coconut milk powder, or huge bottles of soy sauce. I pop up there now and then for fresh coriander at the market, and other ingredients at shops in the area.
- BBC Good Food Herb & pea fishcakes recipe
- NRK Fiskekaker med remulade og rugbrød
- The Guardian How to cook perfect fishcakes