Salmon Fish Cakes with Mustard Mayo | Easy Homemade Recipe
Salmon Fish Cake with Mustard Mayo by Chef Vineet Bhatia
Ingredients
Salmon fish cakes
180g salmon, boneless, scaled and pin boned
50g boiled potatoes, coarsely crushed
1 small red chilli, chopped
1 clove garlic, chopped
½ inch stem ginger, chopped
1 small spring onion, chopped
2 tablespoon parsley, chopped
Salt
1 tablespoon lemon juice
Oil to pan fry
Flour to dust
Mustard mayo
6 tablespoon mayo
2 tablespoon English mustard
Mix together and spoon into a dip bowl
To garnish
Lemon wedge
Parsley sprig
In a pan heat the oil and pan grill the salmon fillets, cool, remove the skin and lightly flake the salmon (keep it chunky).
In the same pan add the garlic, ginger and red chilli, saute for a minute and add the crushed potatoes and salt. Mix well, remove from the heat and transfer to a bowl.
Add chopped parsley, spring onion and flaked salmon. Gently fold the mixture together but don’t make into a mash, add lemon juice and seasoning if required.
Shape the mixture into 1.5 dia cakes and refrigerate for 20 minutes to harden.
Dust the fish cakes in seasoned flour and pan-fry in a little oil until each side is crisp and golden.
Serve with mustard mayo, lemon wedge and parsley sprig.
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Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
For the full printable recipe, please visit our website
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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.
Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
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.
Get the Salmon Potato Cakes recipe here:
Check out my Canned Salmon Cakes:
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Equipment and tools I use in this recipe:
-12-inch non-stick skillet:
-Fish spatula:
-Large baking sheet:
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