PICTURES OF SALMON FISH RECIPES

Steps:

• Preheat your oven to 200ºC (180ºC Fan). Place the cod and salmon in a high sided baking tray with the quartered lemon, parsley stalks and a splash of white wine. Cover with foil and bake for approx. 15 mins. Remove from oven, remove foil and allow to cool a little. Meanwhile, place the potatoes in a saucepan and add boiling water to cover the potatoes. Add a pinch of salt, bring back to the boil and cook for 10 minutes or until a knife easily pierces the potato. Drain and leave the potatoes to steam for a couple of minutes to remove the last of the moisture. Tip back into the pan and mash with a fork, leaving some chunks of cooked potato for texture. While the potato is still warm add dill, parsley, lemon zest, mustard powder, horseradish, salt and pepper. Mix well to incorporate all the ingredients, and season to taste. Add the cooked fish and prawns to the potato and using your hands mix it gently into the potato without it breaking up too much.  You want some chunks of fish through the mix. Allow the mixture to cool and then form into patties about 4cm in diameter and 2.5 cm thick, making 8 patties in total. Place your beaten egg, flour and breadcrumbs into three separate bowls.  Place each fishcake firstly in the flour until completely coated, shake of any excess. Then place in the egg mix brushing the top and sides until patties are evenly covered.  Lastly coat in the breadcrumb mix.  Heat a heavy bottomed frying pan with 2cm of oil over medium heat.  To test if the oil is hot enough a small piece of bread dropped in should turn golden brown in approx. 30 seconds. Fry the fishcakes for 5 minutes either side until crisp and golden and hot throughout. Serve with tartare sauce and salad.