It's not a good sign, when it's barely mid-November and I already want a time-out. I don't know about you but it feels as though seasonal festivities are already in full swing. It could be that in addition to Halloween and the upcoming family holidays, every other friend and family member of mine happens to have a birthday in October or November. After all the celebrating, and the ghoulishly sweet orientation of Halloween-past, I find myself craving savory, comfort food. Now, to some, a fish cake may not be the first food choice to leap to mind that fits the bill, but, to me, a salty, smoky, crispy and moreish fish cake is the perfect RX to balance out too many late evenings and too many sweets.
In my eternal search for the perfect fish cake, I found that the best way to get the results I craved was to create my own recipe which had all of the right elements. This ideal cake is packed with fish and has little filler; it's toothsome in texture and not too mushy; it's salty and piquant without too much sweetness; it's bursting with fresh herbs and studded with bits of chile. Tried-and-true, these are now a household staple, especially on a Sunday night.
Smoked Salmon Fish Cakes
Makes approx. 16 - 2" diameter cakes
1 1/2 lb. salmon filets, skinned, pin bones removed
1/4 lb. smoked salmon
1 3/4 cup Panko bread crumbs
One small onion grated with juices, about 1/4 cup
2 scallions, ends trimmed, minced
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh cilantro (coriander)
2 tablespoons Greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco, to taste
1 teaspoon freshly ground black pepper
Combine salmon filets and smoked salmon in bowl of food processor. Pulse to chop without over processing. The consistency should be finely chopped without becoming mushy.
Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, onion with juices, scallions, parsley and cilantro. Mix with a fork to combine. Add yogurt, lemon juice, tabasco, pepper. Stir to combine.
Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Using a soup spoon scoop out a generous amount of salmon mixture. Carefully form it into a plump 2" patty with your hands. Roll cake in Panko to cover. Place on platter. Repeat with remaining salmon. Add more Panko to bowl if necessary. (Patties can be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.)
Heat 2 tablespoons vegetable oil in skillet. Add fish cakes in one layer. Fry over medium-high heat until browned, turning once, about 3 minutes per side. Use a spatter guard to prevent oil from spattering. Transfer cakes to a plate lined with paper towel to drain. Repeat with remaining salmon mixture.
Transfer cakes to pre-warmed serving platter. Garnish with lemon wedges and parsley leaves.
Serve salmon cakes with Yogurt, Coriander and Harissa Sauce
Gosh, my husband loves these, and I never think to make them. Thanks for the delicious reminder!
Posted by: Susan from Food Blogga | 14 November 2008 at 04:59 PM