Happy week five...or six...or seven (I'm losing count!) of quarantine (at least for the UK) đThis week, once again inspired by #virtualsupperclub, I've taken stock of what is left in my fridge and what I have stowed away in my tiny freezer.
Last week, I discovered I had leftover parsley, dill and three Maris Piper potatoes in my fridge. So, for the first time, I made my own fishcakes using lighly smoked salmon. The recipe made four and as it's only me and my husband right now, I froze the remaining two. (I really miss cooking for friends and running supper club!)
I also had some frozen basil, mint and lemon pea puree leftover from Easter (which went with some seriously good roast lamb). Plus, I had fresh eggs.
So I thought, the fishcakes and the pea puree will be amazing together, and will be even more delicious with a perfectly poached egg on top.
Here's my recipe for what makes for a lovley, light and mouth-watering supper, a new dish using the outcomes of recipes in a different way, which I think tastes even better the second time around.
Ingredients
For the Smoked Salmon Fishcakes - Makes 4 cakes
2 responsibly sourced lighly smoked salmon fillets
2 tablesppons chopped dill
2 tablespoons chopped parsley
3 medium potatoes, peeled, boiled and cooled to room temperature
1 egg, beaten
1 cup panko breadcrumbs
Salt & pepper
For the pea puree - Makes enough as a side for 4
2 cups frozen garden peas + 1/4 cup frozen peas
Handful each of fresh mint and parsely
Half the juice of one lemon
Olive oil
Water
Salt to taste
2 FRESH free range eggs for poaching
Method
For the fishcakes
Preheat your oven to 180 C/350 F. Place the smoked salmon fillets skin side down on a tray and bake in the oven for exactly 18 minutes. Let them cool down to room temperature and then flake with a fork into a bowl, leaving reasonable chunks - discard the skin.
Next, mash up the boiled potatoes - it's fine if there are chunks - and add the mashed mixture to the salmon, along with the chopped dill and parsley and the beaten egg. Mix together with a fork, making sure not to break up any more salmon bits.
Adjust for seasoning with salt and pepper and then form the mixture into 4 cakes using clean hands. Set these aside in the fridge and allow to chill for at least 30 minutes.
Turn your oven up to 200 C/390 F to preheat. Remove the fish cakes from the freezer, dump the panko bread crumbs onto a large plate and carefully coat each fish cake in the flakes.
Place the fishcakes onto a non-stick oven sheet and bake for about 20 minutes or until golden brown.
For the pea puree
This really could not any easier. Get your blender ready and get a pan of boiling water going on the stove.
Simply add the 2 cups of frozen peas to the water and boil for about a minute or two until they are thawed and bright green. Immediately drain the peas and add them to the blender with the mint and basil. Add about two tablespoons of olive oil and a tablespoon of water. Add in the 1/4 cup still frozen peas as well (this will help the peas stay bright green). Blend this until the mixture is smooth and slightly emulsified. You may need to add a smidge more water.
Return to the pan (off any heat) and add in the lemon juice. Season with salt to your liking and serve with lamb or fish or beef - or put it in a frittata or on a sandwich! It really is a tasty and versatile side.
For the fridge/freezer raid dish
This is the easy part. The fishcakes and pea puree can be kept in the freezer for months. So, when ready to re-use, simply thaw them out in the fridge. Reheat the pea puree on the stove to warm and take off the heat.
The fishcakes can either be warmed in the oven at 200 C/350 F for about 10 minutes. Or you can be slightly naughty like me and shallow fry them in vegatable oil on each side for a few minutes until the crust is super crisp and brown.
Now to poach the eggs. Everybody has a method and this is how I do it. Works most times!
Get a pot large enough on a medium-high heat on the stove. Boil the kettle and fill the pot 3/4 full. Crack your egg into a cup and get both a ladle and a slotted spoon ready. Dip the ladle into the hot water and fill 1/3 full and keep it easting on the surface of the hot water.
Pour the egg into the ladle with water and let it start to cook a little to firm up before lowering it into the hot water. After about two minutes, remove the egg with a slotted spoon and set to dry on a paper towel.
Assembly time! Simply take about a cup of the pea puree and spread it into a circle on a plate or large bowl. Place the fish cake on top, followed by the poached egg. Pierce the egg with a sharp knife and let the gooey gorgeous orange yolk ooze onto the plate. Season with cracked pepper and sea salt and eat up!
Better the second time around I think!
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