Chipotle Salmon Fishcakes

These little beauties came about from an ostensibly long list of ingredients – but bear with me! Most of them are storecupboard and then you really just need a pack of salmon darnes. I’ll even wager one of those packs of precooked hotsmoked salmon fillets  wouldn’t be the worst to use in a pinch either. The recipe will make about eight to ten  6 – 8cm cakes. The first time I made them we ate them in the small size with a dip and a beer, the second time I made them slightly larger with a salad for dinner. You can exchange the lime for lemon or use a mix of the two.  The recipe would feed approx three adults with sides.

2 salmon darnes (240-250g total)
1 shallot finely diced
a three finger pinch of dried chipotle chilli flakes
fresh basil and dill, finely chopped – a nice handful 😉
2 tblsp chopped capers
50g mayo
1 tsp lime zest
1 tblsp lime juice
2 cloves garlic, minced
1 heaped tsp dijon mustard
1/2 tsp ground cumin
1 tsp smoked paprika
50g panko breadcrumbs and more for coating the cakes
1 egg
salt and pepper to taste
oil for frying

creme fraiche mixed with lime zest and chopped fresh basil to dip

Begin by preheating your oven to 180c and lining a small tin with foil and a slick of oil. Season the darnes and lay them on the foil. Roast in the oven until just cooked, then set aside to cool.

Meanwhile mix the egg, breadcrumbs, capers, garlic, fresh herbs, mayo, lime zest and juice, spices and dijon together with some seasoning in a bowl. Add the cooled salmon in flakes and mix until combined.

Now shape them into cakes, they can be stored covered in the fridge until ready to cook.

When you are ready to cook, heat a few spoon of oil in a large frying pan until medium hot (not mad not or the cakes will scorch) place the remaining panko breadcrumbs on a plate and briefly turn each cake in the crumbs, pressing gently, before adding to the pan – you may have to do this in batches.

They should take a few minutes each side depending on the thickness – you can press each cake down slightly if you like. Keep them warm in the oven while you cook the rest and then serve with the dip and a cold beer!


salmon and veggies with lentils

Our favourite go-to is salmon. There are lots of easy ways to elevate this already tasty quick accessible item into something special, even if you are serving it up on a rainy Tuesday. I happen to do this on a lot of rainy Tuesdays after football – it’s 20 minutes in the oven and the lentils, serving two are microwavable in a pouch, which makes it handy and even faster than a takeaway and healthier to boot. We are also a teeny little bit obsessed with roast sprouts these days. Roasting imparts a deeper nuttier flavour and any dinner that means one tray or dish gets a thumbs up from me. I say the following recipe serves 2 – I eat a fillet of salmon and my better half eats 2 and takes leftovers to work for lunch the next day. You would certainly serve four serving one fillet each and upping the quantity of vegetables.

Roast Salmon and veggies with a side of lentils
Serves 2 -ish!
4 fillets of salmon
1 net of brussel sprouts
1 large red pepper
Schwartz Perfect Shake Italian Garlic and Herb
1-2 Tblsp olive oil

Preheat your oven to 180C. Prepare your roasting tray by covering with foil.
Prep the veggies by cleaning and chopping to even size pieces (see the picture) Drizzle with 1 tblsp of oil and sprinkle with a small amount of the herb shake.
Roast the veg for 5-8 minutes in the oven. You will then add the salmon into the hot tray (careful!) sprinkling same with some of the shake and a drizzle of oil. Carefully mix the veg while you do this. Return the tray to the oven for 15 minutes. Salmon should be done when it is firm to the touch and pale through.
I served this with a pouch of the microwavable puy lentils – they also work really well cold in a salad – the possibilities are endless!