Salmon fish cakes are really versatile. They make a nice lunch with a bit of salad but can also be enjoyed as a main dinner with vegetables, roast potatoes or even chips. They do take a little preparation but are very easy to make and taste incredible.
I decided to make this Salmon Fish Cake Recipe as I love salmon, you can however replace it with other fish such as cod.
The first thing you want to do for these Salmon Fish Cakes is to peel and cut the potatoes in quarters and put them on a medium heat in a saucepan with salted water . They want to be cooked close to a mash potato consistency but still have some harder bits. I usually cook them until they are mashable with a fork.
Whilst the potatoes are cooking season the salmon with some salt. Place some oil in a pan and once hot drop the salmon. If the salmon has the skin on then place it skin side down first. Cook for around 4-5 minutes before turning and cooking the other side. Baste the salmon with the oil to help keep the juiciness. The salmon won’t need to long to cook as you just want it to be flaky. I cooked it for around 5 minutes on this side.
Once cooked remove the salmon from the heat and with a fork flake into small chunks. Place the chunks into a bowl. Chop the sun-dried tomatoes so they are roughly 1 inch in size and add this to the salmon. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
I find that lime goes very well with Salmon and really adds some extra flavour to these salmon fish cakes. Zest the lime into the bowl and then squeeze in the juice. Add the tomato ketchup and give it a good mix.
By now the potato should be cooked enough for you to crush with a fork. Remove the potatoes from the heat and empty the water. With a fork crush down onto the potatoes to mash them but ensure to still make sure they are lumpy. Leave them to cool slightly and then mix into the bowl with the salmon.
Give everything a good stir to ensure it is all fully mixed together and then season with a pinch of salt and pepper.
Get yourself 3 plates or bowls. If you are going to use plates try and get ones that have a bit of a raised sides. On one of them whisk the two eggs, the 2nd add place the flour and the 3rd put the breadcrumbs.
Get a ball of the salmon mixture, depending on the size you want your fish cakes would depend on how big of a handful you get. Mine were fairly big, looking back id probably of done them a bit smaller.
Rotate the mixture in your hand to form a ball and then flatten two sides to form the fish cake shape. Place the salmon fish cake into the egg and then into the flour. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Cover in breadcrumbs and then place to one side whilst you do the rest.
Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Flip over to the other side and fry. You will want to cook each side for around 5 minutes or until golden brown and firm.
This Salmon fish cake recipe is really easy and tastes great. Perfect for lunch, dinner or even cook individual ones for a nice starter.
I’d love to hear what you think of this recipe so please do comment below. If you do have any friends that would like this recipe please share it, i’d really appreciate it 🙂
A quick and easy Salmon Fish Cake recipe. Very tasty and perfect for a starter, lunch or a main meal.
Peel and cut the potatoes in quarters and place them in a pan of water. Cook these until they are soft and mashable but still lumpy.
Season the salmon fillets with some salt and place in a pan of hot oil. If there is skin place it skin down.
Cook for 5 minutes until turning and cooking for an additional 5 minutes or until cook. You want the salmon to be cooked and flaky
Flake the salmon into a bowl and add chopped sun dried tomatoes
Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
Zest 1 lime and add this to the bowl along with the lime juice
The potatoes should be now done. Mash it to a lump consistency and add it to the salmon mixture
Add the tomato ketchup and give everything a good stir to combine.
With your hands take out a ball of the mixture and rotate in your hand to form a ball
Flatten 2 sides to give it that “Fish Cake” Shape
Repeat until you have used all of the mixture
In 3 plates place the whisked egg, flour and breadcrumbs
Dip the salmon fish cakes into the egg and flour
Dip again into the egg followed by the flour and finally put in the breadcrumbs to cover
Repeat the above two steps until all fish cakes are covered in breadcrumbs
Heat some oil in a frying pan and cook the fish cakes for 5 minutes on either side until the are cooked and browned.
After being away for several weeks, I was keen to get back into the kitchen. Its surprising how much I missed being behind the cooker!! To really give myself a nice cooking session I decided to cook a nice 3 course dinner.
The evenings have started getting a little colder, I therefore thought a nice warm soup would be great. I decided to create a nice cream of mushroom soup, this recipe is perfect as it’s quick to make. It’s also very easy to do and tastes fantastic.
I was expecting it to be a little thicker but this didn’t take anything away from the taste, to thicken it id probably just add more mushrooms next time.
The first thing to note is the mushrooms, I decided to use two different types. Closed Cup and chestnut, I felt this gives it a nice additional flavouring with the chestnut mushrooms. It is only a subtle flavour but I do think it’s worth it 🙂
I placed the butter into a large frying pan and once melted added the chopped onions, chopped celery, thyme and garlic until the onions were soft and transparent. I chopped the mushrooms and added these into the mixture and cooked for 5-10 minutes, until the mushrooms begin to soften.
Boil the vegetable stock and add this to pan, leave to simmer for a good 30 minutes. Allow this to cook for another 5 minutes whilst continuing to stir.
Transfer to a food processor to blitz all of the bits into a nice smooth cream of mushroom soup. If you like soup that has no bits in it then you could put it through a sieve. I didn’t do this as I do love a few bits in my soup. When ready to serve pour in the creme fraiche and mix in until it’s all combined.
I poured the soup into the bowls, added a bit of chives for decoration and a few drops of olive oil that has been infused with white truffle. This did add a nice extra flavour and would recommend it, as an alternative you could use more cream fraiche or olive oil infused with garlic.
To accompany the soup I sliced some bread, added some oil on each side with salt and pepper and grilled it….yummy!!
Give it a go and let me know what you think in the comments below
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A friend of ours gave us some home grown parsnips. I wanted to make something nice with them and not just a roasted side dish. As the nights are getting colder, I thought a nice Parsnip Soup would be perfect.
To give it that little extra taste I was going to use a little curry powder. I do however have a big thing for Paprika at the moment. I decided to replace the curry powder with smoked paprika, yummy!
Parsnips are a perfect vegetable, there is almost no fat, cholesterol and has no sodium. They also help with raising energy and lowering blood pressure because of the minerals and vitamins it contains.
I personally think this is one of my favourite soups and not just because of the parsnip. It has a nice smoky kick when you first taste it. Straight after the initial kick you get the sweet taste of the parsnips. The two flavours to me seem to fit perfectly together.
Parsnip soup is very easy to make and doesn’t take too long. It’s all done in one saucepan as well so really saves on the washing up!
In a large saucepan add the oil and butter and leave this for a few minutes on a medium heat to melt. Whilst this was melting I chopped an onion and 3 garlic cloves. Drop these into the melted butter and give it a good stir.
I find it’s important to make sure the oil/butter has coated all of the onions. These should be left to cook for 10 minutes until the onions were soft. Make sure to stir every so often though so none of the onions burn.
I then added the vegetable stock and the milk and gave this a good stir. Add the peeled/chopped parsnips with a pinch of salt and pepper and give it a good stir. Let this cook until the parsnip is cooked and a knife can go through.
NOTE: Don’t worry if you think the milk is curdling or separating from the oil. When you use the blender it will mix it all together.
Pre-heat a oven at roughly 180 degrees.
Whilst the parsnip soup is cooking get another parsnip and peel the skin away.
Using a peeler, peel lengths of the parsnip to form parsnip crisps. Spray an oven tray with fry-light and place the parsnip crisps on with a little gap between each one. Spray some more fry-light on the top and sprinkle with salt.
Alternatively you could also put oil over them if you don’t have/don’t use fry-light.
Pop in the oven and cook until brown and crispy.
Once the parsnips in the soup are soft.
Take the soup off the heat and with a hand blender, blend until smooth. You could use a food processor if you don’t have a hand blender.
Put back on the heat and add the paprika. Give it all a good stir so you can make sure all of the paprika has been stirred into the parsnip soup. If you don’t like things with too much of a kick, add the paprika gradually. Taste the soup and if you can handle more, add a little more.
Spoon the paprika parsnip soup into your bowls. Sprinkle a little paprika and then top with your parsnip crisps.
Get some nice fresh bread and enjoy!
Like I said this has got to be one of my favourite soup recipes and would recommend giving it a go.
Let me know what you think in the comment below. If you do like the recipe please do share with your friends!
I appreciate it!
We had friends round for a meal so I was in my element and wanted to make a nice 3 course dinner, this pea soup was the starter that I decided to do. I have done a few soups in the past so thought a nice soup would be a good starter.
I made a broccoli and stilton soup before which was very nice but wanted to try something different and that’s when I thought about pea. Initial it was going to be a pea and mint soup but then started thinking about the traditional dish pea, ham and eggs.
That’s when I decided to make a nice pea soup and grill some prosciutto for the ham element and then place a nice poached egg in the middle, the pea soup was easy and quick to make but more importantly it really did taste amazing!
I know a number of soups recommend blitzing everything in a blender and then putting it through a sieve to remove any bits, I didn’t do this. To be honest I prefer a nice lumpy soup as it gives it a really nice texture which I find homely, perfect if you’re looking for comfort food.
I also decided to make the soup in the morning and reheat it in the evening and then do the prosciutto and egg, it tastes just as good and is a perfect way of doing it so you don’t need to make everything in one go. The first thing you want to do is finely chop the onions and garlic and sweat these off in a saucepan with a couple of tablespoons of oil. Cook these for roughly 10-15 minutes, until they are soft and golden.
Add 1 litre of vegetable stock and cook on a medium heat until it starts to boil, once it does add the peas and asparagus, pop on the lid and leave to cook for around 30 minutes or until the peas and asparagus are cooked and soft. Once fully cooked put through a blender, this pea soup recipe does make a decent amount so I had to do this in a couple of batches.
Once done add the double cream and give it a good stir through and season, if you’re having it now keep it on a low heat to keep it warm whilst you work on the ham and eggs. For the prosciutto I just teared it into rough bits and put into a saucepan and cooked until it was fully cooked.
Whilst this is cooking you want to heat up a large saucepan of water for you to use to poach the eggs. If you need a good method of poaching eggs check out this tutorial: http://amateurchef.wpengine.com/how-to-poach-an-egg/
Once the eggs are done, spoon out the soup into bowls, add the egg on top and sprinkle the cooked prosciutto. Add some seasoning and enjoy!!!
I love scallops and to be honest think they make the most perfect starters, something about them I just find to be elegant and can really make a dish look great. I often struggle when it comes to portion sizing but with scallop starters, I do find it easier to manage portion control.
I made this scallop starter as a nice 3 course romantic dinner for Rach and was really happy with the way it turned out. I have been trying to improve the way my presentation looks and overall I think I am happy with this (still room for improvement though!!)
The first thing I wanted to make sure was that I had some good quality scallops, I do think that is important as it really does add to the taste. Its also very important that they are cooked properly, to be honest I tend to overcook them as I am a bit funny with fish.
This starter is actually a really good one to do if you are short on time as it really doesn’t take very long to make. The first thing that needs to be done is cooking of the celeriac, to help speed up this process you want to remove the skin and cut into small cubes.
Pop these into a saucepan of water and cook until you can place a fork or knife through it. Once cooked drain the water and place into a blender with a splash of milk and some butter, blitz in the blender until smooth. If it’s hard to blend then add a little more milk, don’t forget to taste and season if you feel it needs it.
Once it’s blended get a strainer and put the puree through to remove any bumps and you should have a nice smooth texture. Put this to one side and heat the oil in a frying pan until its hot, add the scallops and cook on one side for roughly 1 minute. Add a lump of butter and flip the scallops and cook on the other side for 45 seconds to 1 minute. Ensure the scallops are cooking before taking off the heat, once they are remove them.
For the plating of the dish I place the puree first and spread this along with the spoon and placed 3 scallops up the puree. Get an apple and thinly cut this into strips and place these around the scallops, add some crushed walnuts a couple of rocket leaves and then thinly slice a radish for a little kick. This recipe is perfect for 2 people, if you need to do it for more just increase the ingredients. If you do make it or have a recipe you like that includes scallops, let me know in the comments below! 🙂
A couple of weeks ago Rach’s parents came for dinner, I wanted to do a tasty 3 course dinner. I knew I was going to do salmon for main, the recipe for that can be found here; http://amateurchef.wpengine.com/grilled-salmon-spinach/ For starter I decided to do a nice stuffed mushrooms so I spent some time having a think about what to stuff it with.
I didn’t want to do the usual blue cheese, even though that does taste incredible! Rach and I have been eating a lot of spinach recently so thought that would make a good stuffing and what goes well with the cheese…tomatoes.
I really love the sun dried tomatoes you can get for antipasti so thought that would make a great addition. This pizza stuffed mushroom is incredibly easy to do, tastes great and can be made ahead of time and then cooked in the oven when ready to eat.
The first thing I did was pre-cooked the spinach and onions, these were put into a large wok to wilt down with a few sprays of frylight to make it a lighter option. Whilst the spinach was wilting and the onions were cooking I got the 4 large Portobello mushrooms and took the centre out and peeled away the skin.
Once the spinach has wilted it’s important to try and press as much of the water out as possible, it gets very watery and along with the mushrooms this can make this starter a little too liquidy. When you have drained as much water out of the spinach as possible place it to one side to allow to cool down.
Whilst the spinach is cooling down I opened up the pack of sun dried tomatoes and cut them into smaller pieces, roughly 0.5-1 cm in length. Once these have been cut and the spinach has cooled put them together into a bowl and make sure the tomatoes, onion and spinach is all mixed together.
On a baking tray place the 4 Portobello mushrooms and fill with the spinach mixture, try and get plenty of the mixture into all of the mushrooms. Once each has been filled cover the top of them with plenty of grated cheese.
Pop in the oven at 170-180 degrees and cook until the cheese has melted and started to brown, you should be able to see that the mushroom has also cooked and become softer. This will take around 20-30 minutes depending on the heat of the oven.
Once cooked place on your plates and serve…yummy!!
Rach’s parents brought us some duck eggs round and I wanted to make Rach a nice mid-week meal which consisted of a nice starter and a tasty main. Since it was a mid-week meal I didn’t want it to take too long to cook, as we had both just been to work all day.
This is what made me think about this poached Duck eggs and asparagus recipe, it’s a very quick starter to do and tastes very nice. It’s a great starter to do as a romantic meal or if cooking for dinner guests, it looks nice but also doesn’t fill you up to much (so theres plenty of room for that lovely main!)
This starter did use a duck egg to poached, however you can use other eggs if you prefer. You will just need to adjust the time that it’s being poached for. The first thing I did was placed two saucepans of water onto the hob and turned on the heat.
In one of the saucepans add a good amount of salt. For the poached egg I followed the method of using ramekins, as I find this method very easy and have not had a bad result. (I previously did a tutorial on this which can be found here: http://amateurchef.wpengine.com/how-to-poach-an-egg/)
Whilst waiting for water to heat up I made a quick vinaigrette. In a bowl place a good 3 tablespoons of olive oil and combine this with 1 teaspoon of mustard and roughly 2 teaspoon of white wine vinegar.
I gave this all a good mix until fully combined and then added some black pepper for additional seasoning. Once both saucepans are simmering place the asparagus into the saucepan that has been salted and poach the egg(s) in the other one. For duck eggs I poached them for 4-5 minutes as they were large, where as other eggs I usually do them for 3-4 minutes. (ensure the eggs are cooked to your liking before eating)
I divided up the asparagus and roughly placed them on the plate at different angles and pointing in different directions so it looked more random. Place the Duck Egg on the top and then sparingly spoon the vinaigrette over the egg and asparagus. Finally garnish the dish with some parmesan cheese and serve…Yummy!!!
I love poached eggs and really like this easy starter recipe, I find it perfect for a nice romantic meal or if cooking for guests. Its very quick to make and it can look really nice on the plate! Let me know in the comments below if you make it and what you think 🙂
If you fancy a prawn cocktail but want to change it a little bit, why not create a nice prawn cocktail stack? They taste amazing and can look pretty impressive when served as a nice starter.
One of the best things with this starter is how quick and simple it is to make, perfect if your busy making a 3 course meal and want something that you can either prepare earlier or one that will take very little time. If you are not a fan of crab then this can be missed out and simply made from prawns.
Alternatively you can also make these with tuna if you are not a fan of prawns or crab. Although id be tempted to replace the avocado with cucumber. To add that little extra flavour id be tempted to squeeze a little lemon over the prawns or leave the wedge on the side for others to do this based on their taste.
If you do give it a go, let me know how you got on below in the comments – id love to know! 🙂Continue reading
I find scallops amazing, they make the most perfect starter. Scallops are great as I find they taste amazing but also many of the dish look excellent, you can really impress your dinner guests.
This Scallop starter is actually fairly easy to do and doesn’t take too much time.
* Get a plate and spoon the pea puree into 3 spots
* Place a scallop on top of each drop of pea puree
* Place the streaky bacon in between
You could dress the plate up even more with a nice bit of chilli on top of the scallops or some edible flowers.
I personally find this a great starter and can really be impressive if you are cooking for dinner guests!
If you do make it, please let me know what you think below in the comments 🙂
Broccoli and Stilton soup is perfect for those cold days and I find it perfect for a dinner party. The nice thing about this soup is that it doesn’t take very long at all to make and contains a good amount of vegetables.
I didn’t always like stilton, in fact when I first tried it I absolutely hated it. Now its a different story, whether its because I have had it more or because my taste buds have changed as I got older.
Stilton for me now is a must whenever I have a cheese board, so adding this into soup is perfect.
Serve the broccoli and stilton soup warm and even add some salt & pepper to season nicely.
Give it a try and let me know what you think of it below in the comments 🙂Continue reading