Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes) is a traditional Welsh (Cymric) recipe for a classic fishcake of flaked salmon mixed with potatoes and herbs that are fried in butter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Dee Salmon Fish Cakes (Teisennau Eog Dyfrdwy).
240g salmwn wedi berwi a haenu
450g tatws, wedi plicio
90g menyn
1 llwy de o bersli, wedi torri'n fâ
1 llwy de o gennin syfi wedi torri'n fâ
halen a phupur
croen 1 lemwn wedi ei ratio
olew i ffrio
Dull:
Chwarterwch y tatws a'u berwi nes yn barod. Stwnsiwch yn dda gyda 30g o'r menyn a cymysgwch y salmwn i fewn cyn ychwnegu'r persli y croen lemwn a'r cennin syfi. Cymysgwch i gyd cyn ychwanegu halen a phupur. Trowch allan ar wyneb blawdiog cyn torri'n wyth darn a'u siapio i wneud caceni.
Toddwch gweddill y menyn mewn padell a defnyddiwch hwn i ffrio'r teisennau eog nes yn euraidd ar bob ochor (tua 6 munud yr ochor) a gweinwch gyda salad werdd fel cychwynyddion.
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English Translation
Ingredients:
240g salmon, poached and flaked
450g potatoes, peeled
90g butter
1 tbsp parsley, chopped
1 tbsp chives, chopped
salt and black pepper
grated zest of 1 lemon
oil for frying
Method:
Quarter the potatoes and boil until tender. Mash well and combine with 30g of butter. Mix-in the salmon then add the parsley, lemon zest and the chives. Mix well and season with salt and black pepper. Tip out onto a floured surface, cut into eight pieces and shape into cakes.
Melt the remaining butter in a frying pan and use this to fry the fish cakes until golden brown all over (about 8 minutes per side). Serve with a green salad as a starter.
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