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Smoked salmon fishcakes with homemade hollandaise

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Get your weekend started swimmingly with these delectable fishcakes. Making a star of Love Local producer Alfred Enderby's smoked salmon - produced in the traditional way near Grimsby docks - they're sure to be a hit with family and friends. 

Serves 4

Prep 25 mins, cook 30 mins

For the asparagus salad:

½ ripe avocado

3 tbsp olive oil

3 tbsp lemon juice

250g bunch fresh asparagus tips

150g cherry tomatoes, halved

¼ cucumber, diced

For the fishcakes:

500g potatoes, peeled and diced

1 lemon, finely grated zest and juice

2 x 125g packs Alfred Enderby smoked salmon, chopped  

2 tsp chopped fresh flat-leaf parsley (optional)

2 tbsp seasoned flour

Ownsworth’s Rapeseed Oil for frying  

For the hollandaise:

125g unsalted butter

2 Love Local egg yolks  

½ tsp white wine vinegar

1-2 tsp lemon juice

1. Put the avocado, oil and lemon juice in a blender and blend until smooth. Snap the tough ends off the asparagus and discard. Slice each asparagus tip into three pieces on the diagonal. Bring a pan of water to the boil and blanch the asparagus for 1 min only. Drain and set aside.   

2. Put the asparagus, tomatoes and cucumber in a bowl, spoon over the dressing and toss together until evenly coated. Leave to stand at room temperature.

3. Cook the potatoes in boiling water for 15 mins or until tender. Drain and mash. Season well, add the lemon zest and juice, chopped salmon, parsley and freshly ground black pepper, and stir until well mixed.

Using well-floured hands, shape into 4 large or 8 small fishcakes. 

4. Heat a little oil in a large non-stick frying pan and cook the fishcakes for 4 mins each side or until golden brown. Keep warm.

5. Melt the butter in a small saucepan and skim off any white solids. 

6. Put a small pan of water on to simmer. Place the egg yolks, vinegar, pinch of salt and 1 tsp cold water in a metal or glass bowl that will fit over the pan of water. Whisk the ingredients together for 1 min before standing the bowl over the pan of water and whisking for a further 3-5 mins or until pale, thick and smooth.

7. Remove from the heat and slowly stir in the melted butter, a little at a time, until you have a smooth, creamy sauce. If it’s a little thick, stir in a dash of water. Season with a little extra lemon juice. Place the fishcakes on 4 warmed serving plates and serve each drizzled with a generous helping of hollandaise and some of the asparagus and tomato salad. 


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