Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually, they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are great with breakfast – they are as easy to make as they are to enjoy!
FEATURED PRODUCTS
OR
INGREDIENTS
- a splash or two vegetable oil
- 2 – 6 ounce fillets or salmon or any other fish
- to taste a sprinkle or two sea salt and freshly ground pepper
- 4 large baking potatoes, peeled
- 2 eggs, whisked together
- 1 tbsp Dijon mustard
- 2 green onions, thinly sliced
- 2 tbsp all-purpose flour
- 1-2 tbsp butter
DIRECTIONS
- Preheat a sauté pan or skillet over medium-high heat.
- Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place them in the pan. Sear the fillets on both sides until they’re golden brown, crispy, and cooked through.
- Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard, and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.
- Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.
Variation: Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano, and thyme all work well. For a flavour twist, you may substitute horseradish for mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce, and even salsa are all good as well.
Courtesy of Meyer Canada – Chef Michael Smith Collection.