Fishcakes with Caper Mayonnaise

 My favourite fish for fishcakes is Kahawai, (Arripis trutta/truttaceus).    Australians, for some inexplicable reason I cannot fathom, call it ‘salmon’. It is a popular game fish here as in NZ, but also as in NZ, not so popular for eating by many Europeans, as it has some dark meat with a strong flavour.    I like the taste.

Stronger tasting fish make better fishcakes, in my view, but any flaky fish is pretty good.  So is salmon or smoked cod. Canned salmon or tuna can also be used. _DSC1211

fishcakes

  • 500g flaky fish fillets, smoked fish fillets, or salmon fillets – or a mixture
  • 2 bay leaves
  • 1/2 cup milk
  • 3 cups mashed potato, cooled.  (do not put butter or milk in the mash).  Instant mash is quite acceptable, but use less water than recommended on the packet..
  • ½ tsp finely grated lemon zest
  • 1 onion, finely chopped a bunch of parsley, finely chopped (about a cupful)
  • 2 anchovies, mashed
  • 1 tsp flour
  • 1 Tblsp of fish soup powder
  • 1 tsp ground black pepper
  • 1/2 tsp curry powder
  • a saucer of flour for dredging
  • 1 egg, beaten in a saucer
  • polenta in a saucer for coating
  • olive oil, for frying
  1. Put the fish in a pan with the milk and bay leaves
  2. Bring to a simmer and turn off the heat.
  3. Drain in a colander and leave for twenty minutes to cool.
  4. Mix the potato, chopped onion, anchovies, lemon zest, parsley, pepper, curry and tsp of flour.
  5. Break up the fish and gently mix it into the potato mixture
  6. Divide the mixture into 6 or 8 balls and roll each in flour, then beaten egg, then polenta
  7. Flatten the balls to patties and place few at a time into a pan of hot oil
  8. Fry both sides until golden

caper cream mayonnaise

  • 1/4 cup “Best” brand mayonnaise
  • 1Tbsp sour cream
  • 1 tsp capers, rinsed and chopped
  •  1/2 tsp Dijon mustard
  • 1/4 tsp lemon juice
  1. Mix the ingredients and chill in the refrigerator
  2. When ready to serve put a spoonful on top of each fishcake, along with a slice of smoked salmon and a lemon wedge.
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About Alan

Alone in a sea of spinifex.
This entry was posted in fish, potato, seafood and tagged , , , . Bookmark the permalink.

One Response to Fishcakes with Caper Mayonnaise

  1. Pingback: Chilli Salmon Cake | Kummerspeck

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