Fishcakes with Smoked Salmon and Potato Stuffed Apples

Fishcakes with Smoked Salmon and Potato Stuffed Apples

Posted 2016-02-11 by finyfollow

These delicious flaked fishcakes have the added taste of smoked salmon.

In another [link MIX N MATCH] meal, I have teamed the fishcakes with baked apples stuffed with browned bacon and potatoes.

Preparation Time: 45 minutes plus 30 minutes fridge time
Cooking Time: 60 minutes
Makes: 6 servings

For the fishcakes
400 g potatoes, peeled
600 g white fish such as Cod
1 tbsp butter
200 g smoked salmon
5 spring onions, finely chopped
1 - 2 tbsp parsley, chopped
½ lemon plus rind
1 tbsp dill, chopped finely
½ cup flour
2 eggs, lightly beaten
Oil for frying

For the stuffed apples
3 medium apples -I used Fuji
1 tbsp lemon juice
½ tbsp olive oil
1 medium - large potato, chopped
4 rashers shortcut bacon
½ medium onion, chopped
1 clove garlic, crushed
1 tsp sage, chopped
½ tbsp cider vinegar

For the fishcakes
  • Cook the potatoes in salted water until tender.

  • Meanwhile put the fish in a steamer and steam for about 10 minutes, depending on the thickness of the fish.
  • If you do not have a steamer, put in a bit of boiling water

  • Leave to cool.

  • Drain the potatoes, return to the pot, add the butter, and mash till they are smooth.

  • Leave these aside.

  • Chop the smoked salmon and add it to the spring onions, lemon rind, parsley and dill in a bowl.

  • Break the fish into flakes, and add to this.
  • Fish should be quite small flakes

  • Add the mashed potatoes and mix until all the ingredients are well combined. Add some salt and pepper.

  • Using your hands, make them into about 6 - 9 large patties.

  • Put them on a tray and put in the fridge for about 30 minutes.

  • Put the flour, egg and breadcrumbs in separate dishes -I use paper towel, except for the egg, to save on washing up!

  • Dip each fishcake into the flour to lightly coat, then into the egg and breadcrumbs. You could now cover them and leave them in the fridge for up to a day.

  • For cooking, put some oil in a pan to about 2 cms deep and heat until it is hot. Fry the fishcakes till they are brown -about 3 minutes each side.

  • Transfer to paper towel to get rid of the excess oil, ready to serve. They can be served with tartare sauce.

  • For the baked apples
  • Cut the tops off 2 apples, and hollow out the centre using a spoon, and leaving about 6 mm wall thickness. Discard this flesh.

  • Rub the inside with lemon juice to stop them going brown.

  • Chop the other apples into small pieces.

  • Fry the chopped bacon for about 5 minutes, and then add the onion and fry for another minute.

  • Preheat the oven to 160° fan forced or 180° ordinary oven.

  • Add the garlic and the potatoes and cook for about 10 minutes or until the potatoes are tender, and starting to brown, stirring occasionally.

  • Stir in the sage and vinegar and season with some pepper, to taste.

  • Pack this mixture into the hollowed apples.

  • Put the lids back on, and brush them lightly with a bit more oil

  • Bake for 20 minutes, by which time the apples should be tender.

  • Serve with the flaked fishcakes, or any other mix n match meal.

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    227499 - 2023-07-17 10:27:09


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