I really enjoy eating fish especially once the weather is warmer and I can team it up with some salad, it really makes a tasty and nutritious meal. I invited my Mum and Step Dad for lunch on Sunday, initially for a BBQ, and as I had some salmon fillets in the freezer I thought I would try barbequing some for a change. However, when Sunday morning arrived the sky looked a little dubious, so incase the rain did appear I decided to make homemade salmon fishcakes instead.
Using what I could find in my cupboard, the fishcakes were made using a combination of potatoes and cauliflower and some salmon fillets from the freezer, some of which were marinated in a sweet chilli sauce and some in an eastern thai sauce
The great thing about these salmon fillets is that from Big Fish is that they can be poached in just 15 minutes from frozen!! (they can also be oven baked or microwaved).
The fish came out very moist and flakey and tasted gorgeous, and to be honest would have been great to have served like this with salad or veg.
However, I was on a fishcake mission so I removed the skin and broke the fish up ready to add to my potato and caulifower mash.
Once cooled, I made into fish patties and covered then with foil, and then placed them in the fridge to chill ready for cooking later on.
This is a very simple fishcake recipe, based on a family favourite passed down to me by my Mum and her parents, except tinned pilchards were used in place of salmon fillets! If you fancy making these Sweet Chilli Salmon Fishcakes,then here is how I made them
- 4 salmon fillets marinaded in sweet chilli/thai seasonings
- 1/2 head of cauliflower (optional as you could use more potato if you prefer)
- 6 large potatoes (add 2 -3 more if not using the cauliflower)
- 2 tsp dill
- black pepper
- squeeze of ketchup
- flour - enough to dust each fishcake on either side
- oil and butter for frying
- peel and chop the potatoes, place in a arge pan and cook in boiling water
- 10 minutes before the potatoes are ready, add the cauliflower (if using)
- meanwhile poach or oven cook the salmon as per the instructions
- once cooked drain the potatoes (and cauliflower) and mash
- once the salmon is cooked, flake with a fork
- add the salmon to the mash and using a fork mix through
- add the dill, ketchup and some black pepper and mix again
- leave to cook until ok to handle
- then make fishcakes and place on plates and cover with foil
- place in the fridge for at least 1 hour to chill
- pre heat the oven to a low heat
- roll each fishcake in some flour to give a light dusting
- add some butter and oil to a pan and when heated add the fishcakes - 4 or 5 at a time - and brown each side (about 1 minute per side)
- then place the fishcakes on an oven tray and place in the oven to keep warm
- serve once they are all cooked with your choice of side
These were very tasty and quite spicy, and were enjoyed by all. So easy to make and being able to poach salmon fillets in 15 minutes from frozen is genius and enables anyone to make a quick and delicious fish meal easily.
I was sent a selection of products from Big Fish for the purpose of a review, please check their website for more fish-tastic ideas.