How to make mini salmon and dill fish cakes

If you are putting on a New Years Eve bash these mini salmon and dill fish cakes are the perfect thing to have with a glass of champagne.  Given that the holiday season is all about family and friends having a drink and a catch up, they could be your secret weapon sitting in the fridge ready to go.  I served them up on Christmas day as (one of many) starters and they went down a treat.

Salmon and dill patties a go go

If you are feeling more practical you could also make these as a bigger size and serve for a light lunch or dinner with lots of salad and some post Christmas virtuous eating.  Of course they are not quite so cute when they are not quite so mini and who needs virtue at this time of year? Slather on the mayonnaise I say and dig in.

Ingredients
300g salmon fillet, skin and bones removed if possible
2 tbsp thick cream
30g fresh breadcrumbs
1 clove of garlic, finely chopped
30g goats cheese
1 egg yolk
1/2 cup chopped dill
2 tbsp plain flour
Salt and pepper to season
20g butter
2 tbsp olive oil

The mixture ready to go in the fridge

1.  Remove the skin of the salmon with a knife and any bones with tweezers if this has not already been done.  Cut the salmon into bite size pieces.

2.  Pour cream over breadcrumbs and leave for 5 mins.

3.  Combine salmon, breadcrumb mixture, goats cheese, garlic and a pinch of salt and pepper in a food processor and blend quickly.  You only need to mix for a short burst as the aim is to combine the ingredients and not to make a paste.

4.  Put the mixture into a mixing bowl and combine with the egg yolk and half the dill then cover and leave to chill in the refrigerator for half an hour.

5.  Dampen your hands and divide into around 24 small patties or 8 large ones.

6.  Roll the patties in flour and then heat the butter and oil in a large non stick frying pan over a medium heat.

7.  Cook the patties until just browned on either side being careful not to overcook and dry the salmon out.  Serve topped with mayonnaise (I made my own) and the remainder of the dill.

Patties ready to be fried

Makes 24 pieces for finger food or would serve four as a light lunch or dinner.
  

Posted by: on December 28th, 2011     5 Comments »

Category: Recipe - Finger Food, Recipe - Lunch
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5 Comments on “How to make mini salmon and dill fish cakes”

  1. Foodycat said at 10:27 am on December 28th, 2011:

    They look delicious! Definitely worth a try (although salmon is absurdly expensive right now)

  2. Shu Han said at 3:10 pm on December 28th, 2011:

    yum!’ve made little fish cakes before but i just rolled them into balls instead, and called them korokke, much lazier haha.

  3. thelittleloaf said at 11:52 am on December 29th, 2011:

    These look lovely. I hate it when fishcakes are crammed full of potato so your version is right up my street. I’m in Yorkshire for NYE this year which involves a buffet in the garden (I’m not joking!) so these would be a lovely addition to keep us all warm!!

  4. Gourmet Chick said at 9:10 pm on January 2nd, 2012:

    Foodycat – Yes salmon is expensive so I suppose these are quite luxurious.

    Shu Han – I like your style.

    The Little Loaf – This version is a little more decadent without the potato to bulk them out. Laughing at the thought of your outdoor NYE in Yorkshire – hope you survived!

  5. table top fridge said at 5:25 pm on May 19th, 2012:

    These look awesome! ..am gonna try this soon:)


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