Poached Salmon Fishcakes


Going home to the Isle of Wight for a few days over the summer meant that I had the chance to learn and steal some recipes from my super-cook mother. My passion from cooking definitely has a lot to do with the delicious food that I was brought up on. Pretty much all of Mummy Mence's cooking is done from scratch, including making bread almost every day for about 20 years until buying a bread-maker. 

A tried and tested recipe in our house are Homemade Salmon Fishcakes. They are chunky on the inside and breaded, seedy and toasty on the outside.  One of the best things about these fishcakes is that the fish is poached beforehand and the potatoes too, so that when it comes down to cooking them, they just need to be heated through and crisped up. Great served with a simple salad, dollop of mayonnaise or sweet chilli sauce.

Homemade Salmon Fishcakes:
- 2 medium pieces of salmon
- 1 bay leaf
- 5 peppercorns
- 4 medium waxy potatoes
- large slice of bread or ready-made breadcrumbs
- handful of sesame seeds
- pinch of salt and pepper
- 1 egg
- 1 tbsp capers
- pinch of cayenne pepper
- handful of roughly chopped parsley
- 1 tbsp mayonnaise
- Oil for frying

- Poach the salmon pieces in water for about ten minutes. Remove the salmon and take care not to over flake it.
- While the salmon is poaching, chop the potatoes, skins on, into 2cm pieces and boil in salted water for 12-15 minutes. When they have cooled down, mash roughly with a fork. There should be about the same amount of fish as potatoes. Add the potatoes to the fish.
- Add the capers, cayenne pepper, parsley and mayonnaise to the fish and potatoes. Season with salt and pepper and mix everything together lightly.
- If using bread rather than breadcrumbs, put the bread in a food processor and whizz it until it forms breadcrumbs.
- Add the breadcrumbs to a shallow bowl, mix in the sesame seeds and season with salt and pepper. 
- Take a shallow bowl and beat the egg lightly.
- Form patties of the fish mixture using your hands and then dip them first into the egg and then the breadcrumb mixture.
- Put a heavy-based pan on a high heat and heat up the oil. Add the patties and cook until nicely golden brown on both sides. 

Serve with mayo, salad or sweet chilli sauce.