Ingredients
Equipment
Method
- Place the potatoes in a large pot. Cover them with cold water. Place the pot over high heat and bring to a boil. Boil until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Set aside to cool.2 large Yukon Gold potatoes
- While the potatoes are cooking, heat the olive oil in a large skillet until shimmering. Add the onion and a generous pinch of salt. Reduce the heat to low and sauté until the onions are just translucent. Stir in the garlic and sauté until fragrant. About a minute. Transfer the onion mixture to a bowl and set it aside to cool.2 tbsp olive oil, 1 yellow onion, 4 cloves garlic
- Bring a small pot of water up to a boil. Take the pot off of the heat and add the spinach and stir until it wilts. Transfer the spinach to an ice bath. Let sit for a minute or two. Transfer the spinach to a food processor and blitz until very smooth.142g (5oz) baby spinach
- Place the butter and Boursin in the bowl with the potatoes. Mash everything together until smooth. Add the spinach, onion and garlic mixture, salmon, and dill. Fold everything together until combined. Taste and season with salt accordingly. Cover and chill for at least 2 hours or overnight.3 tbsp unsalted butter, 75g (2.5oz) Boursin, 454g (1lb) Atlantic salmon, ½ cup fresh dill
- Using an ice cream scoop, divide and form the mixture into patties. Rol the patties in the flour, then dip them in the egg. Coat the patties in panko breadcrumbs and arrange them on a large baking sheet lined with parchment paper. See notes for freezing instructions. ***⅔ cup all-purpose flour, 3 large eggs, 2 cups panko breadcrumbs
- Heat an inch of neutral oil in a large skillet until shimmering. Place 2-4 fish cakes in the skillet and fry until golden on both sides. Serve with a fried egg, radish, and a fresh herb medley, if desired.Neutral oil
Notes
** I used the Boursin flavour I had on hand, and it worked quite well in these fishcakes. But having said that, any flavour you fancy will work as well.
*** To freeze the fishcakes arrange them on a baking sheet lined with parchment paper and place them in the freezer for 1 hour. After the hour is up, transfer them to a freezer bag and fully freeze them. They will keep for up to 3 months in the freezer.