Salmon Fishcakes with a Creamy White Wine and Dill Sauce

Method

Salmon Fishcakes

• Preheat the oven to 180℃. Lay the salmon on an oven tray with parchment paper. Drizzle with 1 tsp oil and roast for 12 minutes. Flake up the fish into large chunks.
• Peel, boil and mash the potatoes. Finely dice the dill and parsley & capers.
• In a large bowl, combine the mashed potatoes, herbs, dijon and seasoning.
• Stir together well, then gently fold in the large chunks of salmon. Mould and shape the mixture into four large fishcakes. Cover and chill for 30 minutes.
• Set up 3 plates, flour on one, egg on the other and breadcrumbs on the other.
• Dip the fishcakes in flour first, then egg and then breadcrumbs. Pat the breadcrumbs on well.
• Line a tray with parchment paper lay on the fishcakes and spritz well with spray oil. Bake in the oven for about 25 minutes until golden brown, turning mid-way through cooking.

Creamy White Wine & Dill Sauce

• Finely dice the shallot. Sweat it off over low to medium heat until softened. Add in the wine and half the dill and allow it to bubble for a few minutes. Add in the cream and the stock pot and allow it to gently bubble over a medium to high heat and reduce. Combine the cornflour with 2 tbsp of cold water to make a paste and drizzle this into the sauce. This with 2 tbsp of cold water to make a paste and drizzle this into the sauce. This will thicken it up a little. Continue to stir after you add the corn flour. Taste and season. Finish with the remaining dill.
• To Serve : Spoon the creamy white wine and fill the sauce on the bottom of the plate. Sit the fishcake in the centre and garnish with a little fresh parsley and dill. Serve with a fresh green salad or steamed greens.