Salmon & Wild Garlic Fishcakes on Pea Puree
Ingredients:
1 generous handful washed wild garlic leaves (or spinach and a few spring onions if not in season)
2 medium white potatoes
2 medium sweet potatoes
2 salmon fillets
Juice of 2 lemon
2 eggs, whisked (plus extra eggs for poaching to serve)
Salt and pepper
Sourdough breadcrumbs
Approx. 250ml vegetable or sunflower oil, for shallow frying
1 avocado
300g frozen peas
Small handful fresh mint and basil
Method:
Makes 10–12 Med Fishcakes ( I tend to freeze some for another day.)
Peel and chop the potatoes into small chunks and boil in lightly salted water until soft. Meanwhile, squeeze lemon juice over the salmon, season with salt and pepper and bake for 8–10 minutes until just cooked through. Drain and mash the potatoes. Remove the skin from the salmon, flake into the potatoes and add the chopped wild garlic (or spinach and spring onions). Season well and mix together. Add some of the whisked egg and a handful of breadcrumbs until the mixture comes together and is not too wet.
I always keep a stock of breadcrumbs in the freezer. Whenever I have the ends of a loaf or a few leftover slices, I simply blitz them and freeze them for recipes like this.
Heat the oil in a frying pan so it comes 1–2cm up the sides. Shape the mixture into fishcakes, dip into the remaining egg, then coat in breadcrumbs. Fry until golden brown on both sides.While the fishcakes are cooking, defrost the peas in boiling water and bring a separate pan of water to a gentle simmer for poaching the eggs.
Blitz the avocado with the lemon juice until smooth, then pulse in the peas, mint and basil, leaving a little texture. Season to taste.Transfer the fishcakes to kitchen paper to absorb any excess oil and serve on the pea and avocado purée with a poached egg on top.
My top tip for poaching eggs is to get the water simmering and place the whole egg in the shell into the water on a spoon. Leave for about 10 seconds then take it out with spoon. Spin the water so it creates a vortex then crack the egg gently into the middle, it should have formed the slightest edge and stay whole!!
