Salmon and Dulse Fishcakes is a modern Scottish recipe for a classic fishcake of poached salmon in a mashed potato base flavoured with dried dulse that are baked and served with white sauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Salmon and Dulse Fishcakes.
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Ingredients:
650g mashed potatoes
650g poached salmon fillet, flaked
2 tbsp dried dulse flakes, finely chopped
2 tbsp anchovy essence
1 tbsp tomato ketchup
2 tsp Worcestershire suace
3 tsp English mustard
salt and black pepper
flour for dusting
Method:
Begin by making the fishcakes. Mix together the potato, half the salmon, the ketchup, dulse, anchovy essence, Worcestershire sauce, mustard and seasonings. Using a fork, continue mixing until evenly combined then fold in the remaining salmon.
Mound the mixture into 8 fishcakes and refrigerate for at least 40 minutes to firm.
After they have rested in the refrigerator, dust the fishcakes in flour, heat oil in a pan and use to fry the fishcakes for about 3 minutes on each side, or until they are nicely golden. Transfer to an baking tray and bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 12 to 15 minutes.
Serve the fishcakes on a bed of spinach or wild greens and serve with a white sauce.
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