Recipe: Yummy Fish cakes with salmon trout

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Fish cakes with salmon trout. Some days are for trout cakes. Specifically, those days after you catch lots of trout. I use trout or kokanee because I like the play of mild, slightly oily trout with all the herbs. Salmon is just as good, especially a pink or chum salmon. But bluefish, mackerel, or another oily fish would work, too.

Fish cakes with salmon trout The Best Trout Fish Cakes Recipes on Yummly Home » Fish » Salmon and Trout » Salmon Cakes. You can take salmon cakes in any number of ways. You can have Fish cakes with salmon trout using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fish cakes with salmon trout

  1. It's 1 cup of flaked cooked fish (I used cooked salmon trout -deboned).
  2. You need 4 of medium potatoes - diced.
  3. Prepare 1 of egg.
  4. Prepare 1 cup of breadcrumbs.
  5. It's of Oil for cooking.

You can make them with canned salmon, or you can, as I do, make fresh salmon patties from meat scraped off the carcass. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks. Once cooked, remove the fish from the colander to a plate, and discard the skin. This is my favourite recipe twist on a fish cake recipe.

Fish cakes with salmon trout instructions

  1. Cook potatoes in water until soft, then mash with seasoning. A little milk or butter can be added..
  2. Flake fish - take care to remove bones.
  3. Mix mashed potato and fish, adding 1 egg to bind..
  4. Form into cake rounds and toss in breadcrumbs. Chill for 15-20 minutes..
  5. Heat some oil in a frying pan and shallow fry until golden brown and cooked (about 3-5 minutes each side)..
  6. Serve with a simple salad or coleslaw and sweet chilli sauce.

Making Thai salmon fish cakes results in an explosion of flavour with every bite. Ordinarily in Thailand, Thai fish cakes are usually served as a starter. Generally speaking, you would also be able to find Thai spring rolls and Thai turkey meatballs on the menu as. Boil the potatoes until tender then mash with lots of seasoning. Cook the spring onions in a little butter until softened then add to the mash with the herbs and lemon zest and mix in.