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Wild Alaska sockeye salmon fishcakes
A classic with a modern twist. Using super finely chopped lemongrass adds a fresh flavour and aroma.
By choosing wild salmon from Alaska, you're making a sustainable and flavourful choice. Here we use sockeye salmon, known for its rich taste and deep red colour.
Makes 900 g.
Allergens & dietary requirements
360 g wild Alaska sockeye salmon
400 g floury potato
70 g butter
4 g parsley, finely chopped
1 lemongrass, finely chopped
1 pieces lemon zest
1 clove garlic, grated
1 red pepper, finely chopped
as needed flour
as needed whole egg
as needed panko breadcrumbs
as needed salt and pepper
Steam the sockeye salmon for 6 minutes until cooked. Pull the cooked salmon.
Meanwhile, bring the potatoes to the boil and cook for 20 minutes.
Then peel off the skin and press the potatoes through a sieve to create a potato à la neige.
Mix the butter through the potato and season with salt and pepper.
Now mix the mashed potatoes with the cooked and pulled salmon, parsley, lemongrass, lemon zest, garlic, and red pepper.
Season additionally if necessary.
Shape into the desired size and cool back completely.
Bread the fishcakes by successively passing them through flour, egg, and panko.
Deep-fry until the fishcakes are golden brown.
Delicious with components of tomato, red onion, and coriander.
Pairs well with curry, radish, and mayonnaise.
Perfect with spring onion, peanut and laos.
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