John Myers
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Juicy Salmon Fish Cakes with Mixed Salad
The perfect juicy salmon fish cakes with mixed salad recipe with a picture and simple step-by-step instructions.
Salmon Fishcakes:
- 200 g Potatoes
- 2 tbsp Oil
- 1 size Onion
- 600 g Skinless salmon fillet
- Salt and pepper
- 150 ml White wine dry
- Wholegrain breadcrumbs
- 0,5 bunch Dill
Mixed salad:
- 0,5 head Iceberg lettuce
- Arugula
- 4 leaves Pepper leaf
- 1 redder Paprika
- 1 Carrot
- 1 small Onion
- 250 g Diced feta
Salad dressing:
- 200 ml Water
- 1 good splash Vinegar
- 1 good splash Herbal salt, garlic pepper
- Pepper and nutmeg from the mill
- 1 Splash Agave syrup or sweetener / sugar ….
- 1 tbsp Mustard
- 1 tsp Vegetable broth
- 1 Shot Worchester sauce
- 2 tbsp Oil
- 1 toe Garlic
Horseradish Dip:
- 150 g Yogurt 10% fat
- 150 g Sour cream 10% fat
- 2 tbsp Medium hot horseradish
- 1 tsp Mustard
- 1 tsp Seasoned Salt
- 1 tsp Garlic pepper
Salmon Fishcakes:
- Wash the potatoes and cook covered in water for 20 minutes!
Preheat oven to 200 degrees:
- Peel and dice the onion and place in an ovenproof dish. Rinse the salmon fillet, season with salt and pepper. Place on the onions. Add wine. Seal tightly with aluminum foil and cook in the oven for 10 minutes.
- Then place the fish on a plate and reduce the fish stock in a saucepan! Peel and roughly mash the potatoes. Like mashed potatoes. Wash and chop the dill. Pluck the salmon with your hands.
- Process the fish, potatoes, dill and the fish stock into a mass, pepper and salt. Process into a mass and form 12 cakes. Turn in wholemeal breading! Fry in oil for 10 minutes until crispy. Keep warm in the oven at 50 degrees!
Salad dressing:
- Make a salad dressing from the above salad dressing ingredients (finally oil)!
Mixed salad:
- Wash and clean the iceberg lettuce, rocket and pepper leaf. Chop or pluck to taste! Remove the pepper core, wash and cut into strips. Peel the carrot and peel strips with the peeler. Peel the onion and cut into thin slices. Mix everything with feta.
Horseradish Dip:
- Mix the yoghurt, sour cream, horseradish, mustard, garlic pepper and herb salt.
- Put the fisccakes on a plate, prepare the salad and put it in bowls, put the dip in a bowl and serve everything!
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