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Newlyn Crispy Fish Cakes With Hollandaise Sauce
Newlyn Crispy Fish Cakes With Hollandaise Sauce
Serves 4-6
Total Time 30 minutes
Fish Type Salmon
Author Paul Andrews
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25g (1 oz) butter
1 small onion, very finely chopped
450g (1 lb) par-smoked salmon
150ml (1/4 pint) dry white wine
A good squeeze of fresh lemon juice
3 tablespoons chopped fresh parsley
350g (12 oz) cooked floury potatoes, mashed
3-4 tablespoons flour
2 eggs, beaten
125g (4 oz) fresh or dried natural breadcrumbs, for coating
Vegetable oil, for deep-frying
Salt and freshly ground black pepper
Hollandaise sauce
  1. Melt the butter in a frying pan then add the onion and cook for 2 minutes. Lay in the par-smoked salmon skin side uppermost, and pour over the wine. Bring to the boil, turn down the heat, cover and simmer for about 6-8 minutes or until the fish is just cooked. 

  2. Lift the salmon out onto a plate, add a squeeze of lemon to the pan juices then boil hard for about 2 minutes until reduced to 2 tablespoons.

  3. Skin and flake the salmon then stir in the parsley and plenty of seasoning. Beat the reduced pan juices into the mashed potato, then mix into the fish – only mixing until the mixture starts to bind together. 

  4. Divide the mixture into 12 and roll into balls. Lightly press each ball to flatten it and shape into fish cakes.

  5. Dip each one in flour, then egg and then crumbs to coat really well – if necessary coat them twice. The fish cakes can be frozen at this stage to cook at a later date.

  6. Either pan fry in hot oil for 2 minutes on each side, or for complete perfection, fry them in batches in a deep fat fryer at 180°C/350°F to give them an even colour. They will take about 5 minutes, then drain well on kitchen paper and serve with warm easy hollandaise.