Salmon Fishcakes With Horseradish
Serves 4
INGREDIENTS:
400g / 14ozs floury potatoes, boiled and mashed
400g /14ozs salmon, poached and flaked
2 scallions, finely chopped
2 tsps capers
1 tbsp fresh dill, finely chopped
grated zest and juice of ½ lemon
50g/3 tbsps butter
sea salt and freshly ground pepper
For the fresh horseradish cream
100ml/½ cup crème fraiche
1 tbsp fresh peeled and grated fresh horseradish root
grated zest and juice of ½ lemon
2 tsps flat leaf parsley, finely chopped
1 lemon, cut into wedges to serve, plus a bunch of watercress (optional) to serve
METHOD:
1. Pre-heat the oven to 180°C / 350°F
2. Place all the ingredients for the fish cakes except the butter in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Divide the mixture into four balls, and shape each into a patty
3. Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes
4. While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper
5. To serve, place each fish cake on four warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish
