This is a great way to use any smoked salmon left over after a party. Quick and easy and a delicious lunch. Using semolina is a great alternative to breadcrumbs as it produces a very crisp coating. These can be prepared in advance and kept in the refrigerator until you are ready to fry them.
Serves 4
Ingredients:
300g / 10½oz potatoes, peeled and cut into chunks
170g / 6oz smoked salmon
115g / 4oz fine French green beans, cooked al denté
1 tablespoon butter
1 egg plus 1 yolk
1 tablespoon flour plus a little extra for dusting
1 tablespoon capers
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
6 tablespoons semolina or dried breadcrumbs
2 tablespoons olive oil
Salt and freshly ground black pepper
Preparation:
Bring water to the boil in a saucepan, add the potato chunks and cook until tender, about 10 to 12 minutes
Drain the potatoes thoroughly, transfer to a large bowl, add the butter and salt and pepper and mash together until smooth (use a potato ricer if you wish)
Chop the green beans into 1cm / ½ inch pieces
Add the green beans, egg yolk, flour, capers, herbs, spring onion, cayenne pepper and lemon juice to the potatoes and stir to combine
Cut the smoked salmon into small bits and add to the bowl and mix gently
Season to taste and place in the fridge for at least one hour
Sprinkle some flour onto a plate
Beat the whole egg in a shallow plate
Sprinkle the semolina or breadcrumbs into a third shallow plate
Form the salmon mixture into about 6 fishcakes
Coat them in flour, egg then semolina then place onto a plate
Heat the oil in a sauté pan and gently fry the cakes until golden on both sides, about 3 to 4 minutes per side
Serve with a tartare sauce or homemade mayonnaise and a green salad
Bon appétit !
This was born out of some left over smoked salmon and a desire to eat it with something other than a bagel, (not available in the Dordogne), a slice of bread, (so many great choices here in the Dordogne), pasta, (too many carbs after Christmas and New Year), salad, (too healthy), so I decided to try something a little different and it turned out really tasty. With the addition of the beaten egg whites, the pancakes are very light and fluffy. I served it with some créme fraîche, lemon slices and freshly ground black pepper and a glass of champagne for dinner yesterday. A perfect light meal after our 6 course New Year’s Eve dinner at the local Journiac town-hall. That was quite a feast. We had mushroom soup, a slice of foie gras, scallops on a bed of pureed leeks, venison steak with potato gratin and veggies, salad with a brillat savarin cheese with truffle and nougat glacé. All washed down with limitless wine and champagne. The evening started at 8pm and the first guest left around 02am!
Serves 6