Super salmon and cod fish cakes…fresh fish, lots of herbs, a little mustard and not a whole lot else! Served with poached eggs on top and a sprinkling of smoked salmon for extra indulgence. They’re the true fish lovers fish cake!
The traditional fish cake, or at least what has become known as the traditional fish cake…potato or breadcrumb based, bound with fish, coated in breadcrumbs, fried in the wrong type of oil and served up as an appetiser with a hint of green on the side.
When I think fish cake, or dream of them, I think fish, and lots of it! I want it to be the star of the show and far from a second thought… Salmon is by far my favourite fish, hands down. I like cod but if I’m honest only if it’s coated in something crispy…just like those chicken fingers! Perhaps in a spicy stew but I haven’t quite gotten around to that yet.
The oily flavourful salmon, fresh subtle cod, the bulk ingredient in the whole scheme of things…these fish cakes are decidedly fishy…in the best way possible!! Dill, parsley and chives, Dijon mustard, a little egg and a teeny amount of coconut flour. Seasoned with salt and pepper and they’re good to go.
I’ve attempted fish cakes once before in the last few weeks and although I liked them I wasn’t head over heels in love. I’d used canned salmon. They’re really is no comparison to fresh. Although I felt a little perhaps out of sorts tearing the skin off of my fresh piece of pricey organic salmon (wild is virtually impossible to come by here and is by far the best option!) …oh my lord was it worth it.
It stretched that salmon a hell of a lot further then it would have lasted sitting pretty on it’s tod on my plate! Two mighty fish cakes…the only thing that could make them even more incredible would be of course two poached eggs on top!!!
A sprinkling of capers, more fresh herbs and miniscule amount of smoked salmon I had left over from a delightful salad I’d whipped up the day previous (another one to come soon!) …these are most definitely the fish cakes of my dreams. I’m positively smitten with them!
Just how incredible easy to make is a mere bonus.
I hesitated a little at adding the dill…another one of those ingredients and flavours I was convinced I didn’t like…namely because my mum isn’t a fan. Turns out I LOVE it! I had a fish dish in a restaurant many moons ago and could never quite put my finger on why it was so darn tasty…turns out it was most definitely the dill!
I went with my head on these as opposed to my gut and in the end the latter was the most pleased of the lot. Simply divine! Breakfast, brunch, lunch or dinner. I devoured the two as an entree, though one served up with a poached egg might appease the average appetite, at least as an appetiser.
Imagine these added to your picnic basket this summer? Or a mighty treat to serve alongside whatever else you’re grilling on the barbecue!
Check out this post for some tips on making perfect poached eggs!
What’s your favourite kind of fish cake? Crab is high on my list to crack…I just need to get my hands on some fresh crab first!
Salmon and Cod Fish Cakes
Prep Time: 5 minutes
Cook Time: 8 – 10 minutes
Keywords: bake saute entree appetizer gluten-free grain free paleo vegetarian sugar-free soy-free salmon parsley dill
Ingredients (2 large fish cakes (1 entree,)
- 1 small (4oz) darne of skinless salmon
- 4oz boneless skinned cod (or white fish of choice…haddock, hake…)
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped dill
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp (7g) coconut flour – important to be precise with this one!
- 1 large organic egg white (30ml / 2 tbsp)
- 1/8 tsp Himilayan salt
- 1/8 tsp black pepper
- 2 poached eggs to serve
- Capers, chives, dill, lemon wedges and mixed salad leaves to plate up
- Smoked salmon garnish (optional)
Mix together all fish cake ingredients with the exception of the coconut flour and egg white. Blitz in the small bowl of your food processor to combine and mince the fish.
Stir in egg white followed by coconut flour.
Divide mixture to form 2 large cakes. Place in the fridge for 30 minutes.
Heat 1 tsp of coconut oil in pan over a medium heat. Once hot cook cakes for 3 minutes on either side. Place pan into the preheated oven and cook for a further 2 minutes. If worried about them being cooked thoroughly cooked through cook for 2 minutes more but they will continue to cook as they sit once removed from the oven.
Serve cakes topped with poached eggs, a sprinkled of dill, chives, squeeze of lemon and a little smoked salmon if desired. Dig in and indulge in it’s deliciousness!