How to Make Mayonnaise | Gordon Ramsay
Gordon Ramsay shows how to make mayonnaise. His great recipe filmed for the Cookalong Live programme.
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Crispy Salmon Potato Cakes with Creamy Yogurt Sauce (Gluten-Free!)
You’ve got to try these salmon potato cakes! They’re crispy on the outside and warm and fluffy in the middle. The cakes are flavored with garlic, ginger and scallions, and they get served with a cool and creamy garlic yogurt sauce. It's an easy but irresistible meal.
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SALMON PATTIES | gluten-free + paleo recipes
These salmon patties (salmon cakes) are extremely flavorful, moist and delicious. Made with fresh salmon (though you could use canned salmon as well) along with fresh veggies and herbs, they're gluten-free and paleo. I guarantee these salmon patties will be a family favorite dinner recipe and they're perfect for healthy meal prep as well. They freeze and reheat beautifully!
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Tuna Cakes | How To Make Tuna Patties | Comfort Food Favourites
If you're looking to learn how to make Tuna Patties, look no further! These quick and easy Tuna Cakes / Patties are tender, delicious and loaded with flavour. These Tuna cakes come together in minutes and I'm sure you're going to love this recipe!
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Smoky Salmon Cakes With a Lime Mayonnaise and a Parmigiano Reggiano Cheese and Green Leaf Salad
Winter starter
SMOKY SALMON CAKES WITH A LIME MAYONAISE AND A PARMIGIANO REGGIANO CHEESE AND GREEN LEAF SALAD
Makes 4 starters
Ingredients
For the fish cakes
• 250g boiling potatoes, peeled and quartered
• 1 small red onion peeled and thinly sliced
• flaky sea salt and freshly ground black pepper
• 1 generous tbspn grain mustard
• 1/2 tbspn of soft brown sugar
• ½ tspn of smoked paprika
• 1 thumb size knob of fresh ginger root, peeled, finely grated
• 1 generous tbspn of roughly chopped fresh dill
• 2 tbspns of self-raising flour (plus extra for dusting the fish cakes)
• 150g salmon fillet, skin and bones removed
• 200ml milk
For the mayo
• ½ small clove of garlic, peeled
• sea salt and freshly ground black pepper
• 2 large free range eggs
• ½ teaspoon of English mustard
• 1 teaspoon of lime juice
• 1 tbspn of capers, roughly chopped
• small pinch of saffron
• 2 tbspn just boiled water
• 175ml sunflower oil
• 75ml extra virgin olive oil (or rapeseed oil)
For the salad
• A large handful of rocket, washed
• A small handful of parsley, stalks removed, roughly chopped
• And 2 baby gem lettuces, sliced lengthways into 6
• A good glug of olive oil
• A good squeeze of lemon
• Half a lime, squeezed
• 25g Parmigiano Reggiano Cheese, finely grated
Method
To prepare this wonderful starter, you can begin by making the mayo. Start by putting the saffron threads into the 2 tablespoons of just boiled water, set aside to soak.
Crush the garlic to a paste with a good pinch of salt, then thoroughly combine in a bowl with the egg yolks, mustard, lime juice and some pepper.
In a separate jug combine the oils, then very slowly start by pouring a few drops into the egg mix and whisk thoroughly, keep whisking and pouring the oils in a thin steady stream, stopping every now and then to really whisk until everything is completely amalgamated before adding more oil. Keep going in this fashion until all the oil has been added and you have a wonderful thick glossy wobbly mayonnaise that holds its shape.
Now add the roughly chopped capers and the saffron mix gently folding thru. At this point taste and add a little salt or pepper and some extra lime juice if you like. Cover and set aside while you move to the next step.
To make the fish cakes you can start by placing the potatoes and half of the sliced red onion in a pot and cover with cold water. Season with sea salt and pepper, gently bring to the boil then turn the heat down and simmer until cooked. While your potatoes are simmering away gently, you will need to poach the salmon in a small pot covered with the 200ml of milk, gently bring to a simmer and allow to poach until just cooked thru, this should take around 4 to 5 minutes. Remove the fish from the milk and place on a small plate to cool a little. In a small bowl mix the mustard, sugar, ginger, smoked paprika and dill together and set aside.
Drain your potatoes well, making sure as much moisture as possible is drained off. Return your potatoes to the pot and mash. Once mashed add in the flour, mix, then add the mustard mix and mix again.
Now take your poached salmon and flake into lovely largish pieces. Add the flaked salmon along with the remaining red onion to the mash potato. Taste for seasoning and adjust if necessary. When the mix is cool enough to handle, divide into 8 small balls, flatten into shape and then dust generously with the extra flour.
Heat up a pan, add a good glug of oil and a generous knob of butter, allowing it to sizzle before placing in as many fish cakes as will sit nicely without overcrowding. I tend to do 4 and then 4 but it depends on the size of your pan. Cook until golden and then flip over carefully and cook until they are heated through.
To make the salad, place the oil, lemon and lime juice and Parmigiano Reggiano Cheese into the bottom of a medium bowl and whisk until thoroughly combined. Place the greens on top and then toss lightly until the leaves are thoroughly coated with the dressing.
To serve sit the fish cakes on oven warmed plates, along side the green salad and saffron mayo. Serve with a wedge of lemon or a cheek of lime.
Serve with a a Crémant de Bourgogne: its refreshing lemon profile and bright sparkle is a lively match to the fish cakes. Or try Crémant de Bourgogne Rosé, floral and red-fruited and a pretty match to the colour of the salmon. Serve chilled.
Fish Cakes With Herbs and Chiles | Melissa Clark Recipes | The New York Times
Melissa Clark makes spicy fish and potato cakes with citrus and herbs.
Produced by: Jenny Woodward
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Fish Cakes With Herbs and Chiles | Melissa Clark Recipes | The New York Times