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Salmon fishcakes with horseradish cream recipe

8 ratings

Ingredients

If you haven't got any Maris Pipers, try using King Edward potatoes

of the reference intake
Carbohydrate 55g Protein 27.5g Fibre 11g

Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fillets in a pan of boiling water and simmer for 5 minutes, until cooked through. Remove salmon from the pan and flake into pieces.
Meanwhile, place the potatoes in a pan of cold water and bring to the boil then simmer for 12-15 minutes, until softened. Drain, then mash and gently stir through the flaked salmon, dill, parsley and spring onions. Shape into 8 patties and dust with flour.
Dip the patties into the egg and then in the breadcrumbs until lightly coated. Heat 1 tbsp of the oil in a large frying pan and cook the fishcakes for 2 minutes each side, until golden. Place on a baking tray and cook in the oven for 15 minutes.
Heat the remaining oil in the pan and cook the spring greens and peas for 5 minutes, adding the garlic for the final minute.
To make the horseradish cream, combine the crème fraîche, horseradish and lemon zest in a small bowl. Serve with the fishcakes and green vegetables.

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