Salmon fishcakes with warm cucumber sauce

July 1, 2011 (Last Updated: January 11, 2019)
Salmon fishcakes with warm cucumber sauce recipe

Salmon fishcakes with warm cucumber sauce

Serves: 2
Cooking Time: 40 mins

Ingredients

  • Fishcakes

  • 200g salmon, finely diced
  • 5 ml (1 tsp) fresh chives, snipped
  • 45ml (3 tbsp) spring onions, chopped
  • 100g potatoes, boiled and finely diced
  • 60ml (¼ cup) peas, cooked
  • 15ml (1 tbsp) lemon zest
  • 30ml (2 tbsp) breadcrumbs
  • 30ml (2 tbsp) sweet chilli sauce
  • salt and freshly ground black pepper, to taste
  • oil, for frying
  • Cucumber sauce

  • 30ml (2 tbsp) butter
  • 250ml (1 cup) cucumber, diced
  • 30ml (2 tbsp) crème fraîche
  • 5ml (1 tsp) lemon juice
  • 250ml (1 cup) plain yoghurt
  • 15ml (1 tbsp) fresh dill, chopped
  • salt and freshly ground black pepper, to taste

Instructions

1

For the fishcakes, combine all the ingredients and season. Mix well and form into 4 patties.

2

Heat a little oil in a large pan and fry the fishcakes until golden brown, forabout 5 minutes on each side.

3

For the sauce, melt the butter in a saucepan and gently fry the cucumber until soft, about 5 minutes. Remove from the heat and allow to cool for 5 minutes, then stir in the crème fraîche, lemon juice, yoghurt and dill, and season.

4

Serve the fishcakes warm with the cucumber sauce.

Notes

To drink: An unwooded chardonnay or creamy chenin blanc.

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