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Kipper and salmon fish cakes


Serves: 12 as a starter, 6 as a main
timePrep time: 50 mins
timeTotal time:
Kipper and salmon fish cakes
Recipe photograph by Ant Duncan

Kipper and salmon fish cakes

This fish cake recipe is courtesy of chef Adam Byatt who celebrates British produce at Michelin-starred destination restaurant Trinity, in south London

Serves: 12 as a starter, 6 as a main
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
290Kcal
Fat
16gr
Saturates
3gr
Carbs
20gr
Sugars
1gr
Fibre
1gr
Protein
17gr
Salt
0.6gr

Ingredients

  • 3 Desirée potatoes, about 600g, peeled and diced
  • 2 Taste the Difference kipper fillets
  • 400ml milk
  • 480g salmon fillets, skinned and cut into 3cm chunks
  • 3-4 spring onions, thinly sliced
  • ½ x 20g pack dill, fronds chopped
  • 1 large egg, beaten
  • 5 tbsp vegetable oil, for frying
To coat
  • 60g plain flour
  • 2 large eggs, lightly whisked
  • 100g fresh white breadcrumbs

Step by step

Get ahead
Once coated, freeze for up to 3 months. Fry from frozen, then allow an extra 5 minutes in the oven.
  1. Put the potatoes in a pan of cold salted water, bring to the boil, and cook until tender. Drain in a colander and set aside to steam for 5 minutes.
  2. Meanwhile, lay the kipper fillets in a pan and cover with the milk. Place over a medium heat and bring to the boil, then drop in the salmon pieces and bring back to a simmer. Remove from the heat, cover with a lid and set aside for 10 minutes, allowing the salmon to cook in the residual heat.
  3. Now prepare the coating: put the flour, eggs and breadcrumbs into 3 separate small bowls.
  4. Tip the potatoes into a large bowl and mash briefly. Remove the kippers from the milk and flake the flesh into the bowl, discarding any skin and large bones (but don’t worry about all the little soft, hair-like ones). Use a draining spoon to lift the salmon out of the poaching milk and add this too, plus 2 tablespoons of the poaching milk. Add the spring onions, dill, egg and seasoning. Mix together thoroughly.
  5. Turn the mix out onto a floured surface and shape into 12 small patties. Coat each one in flour, then egg, and lastly the crumbs. Pat all over and re-shape the cakes. Chill on a tray in the fridge for an hour to firm up.
  6. Preheat the oven to 180°C, fan 160°C, gas 4. Heat 3 tablespoons of oil in a large frying pan. Add 6 fishcakes and fry on a medium heat for 3-4 minutes each side until crisp. Repeat with the remaining oil for the rest of the fishcakes. Transfer to a baking tray and cook for 15 minutes or until piping hot.
  7. Serve with a simple salad of watercress leaves and a pot of garlicky aioli, plus a lemon wedge to squeeze over the fishcakes.

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