Tag Archives: Salmon and ginger fishcakes

Salmon and Ginger Fishcakes

Salmon and ginger fishcakes with sweet-and-sour salad – Thai inspired flavours without fuss.

Salmon and Ginger FishcakesTime 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9gof which saturated 2.6g
Serves 4

Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed

1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.

3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.

4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.

Recipe taken from Good Food, Fast.

 

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Eating out with man’s best friend

I adore a proper country pub, complete with roaring fire, home-cooked food, slate floors and a couple of dogs dozing by their master’s knee.

I know at this point, I should probably advocate real ales – my boss would as many a business trip has involved a brewery ‘drive-by’ – but it’s not something I have ever had the correct palette for.

There is something really homely and loveable about a pub that welcomes dogs. On a recent holiday in the Cotswolds, one local whose dogs had made friends with us commented that it’s one of the best ways of meeting people. His dogs always made friends for him.

One pub chain has not only welcomes four-legged friends, but has gone one step further by offering their canine visttors delicious grub. http://www.guardian.co.uk/lifeandstyle/2010/jul/24/dogs-pubs-food What a fabulous idea! I don’t think I will go as far as taking my two cats out to my local, but if I ever have a dog then I will be seeking out gourmet experiences for both of us.

I’m afraid the Dairy Diary doesn’t offer canine recipes, but I am sure you will be delighted with the Salmon and Ginger Fishcakes from the forthcoming Good Food, Fast: Dairy Cookbook. It is a fabulous 30 minute recipe full of Thai flavours yet is quick and simple to prepare.

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Salmon and Ginger Fishcakes with Sweet-and-Sour Salad

Thai inspired flavours without fuss.

Salmon and Ginger FishcakesTime 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9g
of which saturated 2.6g
Serves 4

Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed

1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.

3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.

4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.

Cook’s tip
Chopping and preparation is so much easier with good equipment. Buy good-quality knives and always keep them sharp.

Recipe taken from Good Food, Fast: Dairy Cookbook.

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