500 ml milk

2 cloves garlic peeled

1 small onion cut in half

6 black peppercorns

500 grams salmon

750 grams potatoes

250 grams peas (boiled)

1 teaspoon mustard

50 grams butter

Bunch of spring onions sliced

Mixed fresh herbs as required

150 grams cheddar cut in to 8 chunks

Salt and pepper to taste

Plain flour

2 beaten eggs

Breadcrumbs for coating the fishcakes


Place the salmon with the milk, garlic, onion and peppercorns, bring to the boil. Then remove the fish from the pan and flake in to chunks.

Peel and dice the potatoes and boil in lightly salted water until tender then drain thoroughly. Then mash the potatoes and peas with the mustards and butter.

Gently mix together the flaked fish with the mash and the spring onions, dill, parsley and chives and season to taste with salt and pepper. Divide the mixture into 8 portions and push a piece of cheese in the center of each then shape in to a fishcake with the cheese fully surrounded. Coat each one in flour then egg then breadcrumbs. Deep fry each fishcake in hot oil for 3 minutes on each side then place in to the oven for 15 to 20 minutes at 180 degrees. Serve with fresh salad or with baps.




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