On a more positive note, it looks like beautiful countryside there.
I chose this salmon cake recipe because fish cakes are something I've always found hard to make. They never stay in a fish cake shape for me and break up in the pan. Wish me luck!
- 3 teaspoons oil
- 1 onion
- 1 stalk celery
- 2 tablespoons chopped parsley
- 2 cans salmon
- 1 egg
- 1 1/2 teaspoons mustard
- 1 3/4 cups breadcrumbs,
- 1/2 teaspoon freshly ground pepper
- Creamy Dill Sauce
- 1 lemon
Chop up the onion and celery as finely as you have patience for.
Saute the vegetables in some oil.
In a bowl flake up the canned salmon then add the mustard, pepper, parsley and egg.
Mix it up well. It made quite a dry mixture and I felt suspicious the cakes wouldn't hold together properly.
Form into small patties and fry in the rest of the oil.
I was wrong, they made lovely little salmon cakes that held together perfectly. Serve with the dill sauce and lemon wedges.
They were great. Maybe a bit on the dry side but that's why you have dill sauce to accompany them. The flavour was delicately peppery with a lovely texture coming from the crispy outer layer and the (not quite finely chopped enough) celery. Leigh loved them but Erin remained wary of them so wouldn't try them. We unanimously hated the dill sauce, it had a horrible taste and slimy texture. An added squeeze of lemon was the best thing to go with them. Successful fish cakes, hurrah :D