Two’s Company Simple by Orlando Murrin
published by Ryland Peters & Small (£20)
Photography by Clare Winfeld
© Ryland Peters & Small
DOUBLE SALMON FISHCAKES WITH FLYING TARTAR
These tasty fishcakes are teamed with a tartar sauce that you make as you go along, the horseradish sauce and chopped egg listed are tasty, but optional, extras.
Serves
2
Ingredients
- For the Fishcakes
- 1 spring onion, chopped
- 1 tbsp freshly chopped or frozen dill, or other herbs
- 1 tsp capers, chopped
- juice of ¼ a lemon
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise
- a pinch of cayenne pepper
- 50g smoked salmon (pieces or scraps are fine)
- 250g skinless salmon fillet
- 2 tbsp panko crumbs for the mix, plus about 4 tbsp for coating
- 3–4 tbsp oil, for frying
- lemon quarters, to serve
- For the Flying Tartar
- 1 spring onion, chopped
- 1 tbsp chopped fresh or frozen dill, or other herbs
- 1 tsp capers, chopped
- juice of ¼ lemon
- 1 tsp Dijon mustard
- 3 tbsp mayonnaise
- a pinch of cayenne pepper
- 2–3 small gherkins or cornichons, finely chopped
- 1 tsp hot horseradish sauce (optional)
- 1 hard-boiled/cooked egg, cooled, peeled and chopped (optional)
Method
Put the first seven ingredients for the fishcakes in a medium bowl. Finely chop the smoked salmon and add it to the bowl. Finely chop the salmon fillet – do this thoroughly, so that no pieces are larger than 5mm/¼ inch, fine if some of the fish gets actually mashed. Add this to the bowl with the two tablespoons of panko crumbs and plenty of seasoning.
Use a spatula to stir the mixture lightly together so everything is moist and combined, but not compacted. Sprinkle half the remaining panko crumbs onto a plate. Using a large spoon, lift out a quarter of the mixture, invert it onto the plate and shape into a flattish patty about 3cm/1¼ inches thick. A light hand helps here. Repeat to produce four fishcakes. Neaten with your fingers, then sprinkle with the remaining panko crumbs. (The fishcakes can be chilled for 1–2 hours at this point if convenient.)
When ready to cook, pat the top of the fishcakes to secure the crumbs, then flip and do the same with the other side, so top and bottom are generously covered (don’t worry about the sides). Heat the oil in a medium frying pan till shimmering, then slide in the fishcakes. Adjust the heat as necessary so that after three minutes they are golden brown underneath, then flip and cook for three minutes more. Check they are cooked in the centre and serve.
For the Flying Tartar, simply mix the ingredients of your choice lightly. Serve with the fishcakes, along with the lemon quarters.
