Salmon Fishcakes
Built for leftover salmon and yesterday's mashed potato.
Recipe Author
Riff Kitchen@riffkitchen
EuropeanHigh ProteinDinner
Salmon Fishcakes
Built for leftover salmon and yesterday's mashed potato.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- plus 30 min chilling
- 32 min
- servings
- 4
- effort
- Medium
Nonna's note
Chill the shaped cakes for 30 minutes before frying. Warm fishcakes fall apart in the pan, and no amount of careful flipping saves them.
Method
6 steps · tap one to tick it off
Tips
Steam the mash dry. After draining, put the potatoes back in the hot pan for a minute before mashing. Wet mash makes fishcakes that slump and split in the oil.
Test the oil with a crumb. It should sizzle the moment it lands. In oil that is too cool the breadcrumbs soak it up and the fishcakes turn greasy.
Turn the fishcakes only once. Each turn risks breaking them while the crust is soft. Let the first side go deep golden before flipping with a wide spatula.
Swaps
No breadcrumbs? Panko, which fries crisper, or finely crushed crackers.
No parsley? Dill or chives, both classic with salmon.
No Dijon mustard? Whole grain mustard, or a pinch of mustard powder.
Storage
Fridge: 3 to 4 days in a sealed container. The crumb softens, and the oven brings it back better than a microwave.
Freezer: Not worth freezing once fried: the crumb turns soft and oily. Shaped and crumbed but not yet fried, they keep 2 to 3 months; thaw in the fridge before frying.
Reheat: On a rack in a 190°C oven, uncovered so the crumb crisps again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Nonna's note
Chill the shaped cakes for 30 minutes before frying. Warm fishcakes fall apart in the pan, and no amount of careful flipping saves them.
Instructions
Follow the steps to perfection.
Tips
Steam the mash dry. After draining, put the potatoes back in the hot pan for a minute before mashing. Wet mash makes fishcakes that slump and split in the oil.
Test the oil with a crumb. It should sizzle the moment it lands. In oil that is too cool the breadcrumbs soak it up and the fishcakes turn greasy.
Turn the fishcakes only once. Each turn risks breaking them while the crust is soft. Let the first side go deep golden before flipping with a wide spatula.
Swaps
No breadcrumbs? Panko, which fries crisper, or finely crushed crackers.
No parsley? Dill or chives, both classic with salmon.
No Dijon mustard? Whole grain mustard, or a pinch of mustard powder.
Storage
Fridge: 3 to 4 days in a sealed container. The crumb softens, and the oven brings it back better than a microwave.
Freezer: Not worth freezing once fried: the crumb turns soft and oily. Shaped and crumbed but not yet fried, they keep 2 to 3 months; thaw in the fridge before frying.
Reheat: On a rack in a 190°C oven, uncovered so the crumb crisps again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix