SALMON BALL RECIPES RECIPES

Steps:

• 1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
  2. Place on a high heat and bring to the boil. Meanwhile…
  3. If using fresh peas, pod them into a bowl, then leave to one side.
  4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
  5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
  6. Finely chop the chives and add them to a mixing bowl.
  7. Drain the salmon in a sieve over the sink .
  8. Add the salmon to the bowl, using a fork to flake it into small chunks.
  9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
  10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
  11. Crack in the egg and season with a tiny pinch of pepper.
  12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
  13. Add the mash to the bowl, then mix together until really well combined.
  14. Sprinkle a little flour over a clean work surface and onto a large plate.
  15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
  16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
  17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
  18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
  19. Cut the zested lemon into wedges.
  20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Steps:

• 1. Up to two weeks ahead of the big day, or at least 48 hours before you want to serve, scrub the beets and horseradish, then coarsely grate them into a bowl. Finely grate in the lemon zest, then add the salt, sugar and vodka. Mix together well.
  2. Place the salmon in a large tray and cover with the beetroot cure, patting everything down to ensure all of the flesh is in contact with it, then cover tightly with cling film. Place a weight on top to help pack everything down, then chill in the fridge for 36 hours, or until the salmon is cured and firm to the touch.
  3. Carefully unwrap the fish and remove it from the curing mixture. Run it under a tap to wash away any excess, draining all the juices, then pat dry with kitchen paper.
  4. Pick and finely chop the dill, then scatter it over the salmon flesh. Tightly wrap in cling film once again, then weigh it down and pop it back in the fridge.
  5. To make the scones, preheat the oven to 190°C/375°F/gas 5. Tip the yoghurt into a large mixing bowl.
  6. Use the empty yoghurt pot to measure out one pot each of rye flour and self-raising flour and add it to the yoghurt, along with the honey, 1 egg, bicarbonate of soda and a large pinch of sea salt. Stir with a fork until everything just comes together, then get in there with your hands and shape the dough into a ball. Dust a clean surface with flour and flatten the dough into a large disc, roughly 2.5cm thick.
  7. Grease a couple of large baking trays with oil. Stamp out 24 rounds with a 5cm crinkle cutter, dipping the cutter in flour if the dough starts to stick, and place them on the trays. Beat the remaining egg and use it to eggwash the scones, then sprinkle over the oats. Bake in the centre of the oven for 20–25 minutes, until puffed up and golden.
  8. Meanwhile, make the horseradish cream. Put the crème fraîche in a bowl and finely grate in the horseradish and lemon zest. Mix well and season to taste, squeezing in a little lemon juice if you like.
  9. To serve, use a long sharp knife to slice the salmon thinly at an angle, then dish it up with the warm scones and horseradish cream. Delicious with good quality butter, a little bunch of fresh cress, lemon wedges and a shot of Christmas-infused vodka (see tip below).