Salmon Cakes with Parmesan and Cauliflower Purée

Salmon Cakes with Parmesan and Cauliflower Purée
Serves 4

500 gram bone and skin free salmon
2 Tbsp plain breadcrumbs
Fresh Parmesan
2 cloves of garlic
1 Tbsp Dijon mustard
1 pinch finely ground black pepper
4-5 green onions
A small bunch of fresh flat leave (Italian) parsley
1 lemon
1 small egg
2 Tbsp soft or liquid margarine

Cauliflower puree:
1 small head of cauliflower
4 white potatoes for mash
200 mL of 2% milk
100 mL cooking cream 15%
Salt & pepper

Start with Cauliflower Purée:

  • Peel and boil the potatoes in water until soft, about 20 min
  • Cut the cauliflower into small pieces, remove the tough stem
  • Place cauliflower in a saucepan, pour in the milk and cream, ensure the liquid almost cover cauliflower.
  • Bring to a boil, lower the heat to medium and simmer until cauliflower is soft, about 15 minutes.
  • Mix with a hand blender cauliflower smooth with the liquid and season with salt.
  • Press the potatoes with a potato presser, and mix with the pureed cauliflower, season with salt and pepper to taste. Keep the puree warm if fish is not done yet.

Salmon cakes:

  • Roughly chop salmon, green onions and garlic
  • Finely grate Parmesan until you have about 50 ml
  • Wash skin of lemon carefully. Finely grate off the zest from the lemon. Careful to not get any of the white as it will give a bitter taste.
  • Remove the parsley leaves for the stems, discard the stems and roughly chop until you have 50 ml loosely packed parsley.
  • Add salmon in a food processor together with parsley, garlic, green onions, parmesan, pepper, mustard, lemon zest and breadcrumbs.
  • Blend quickly on pulse until finely chopped but not a paste*
  • With a spatula mix in a cracked egg into the mixture
  • Wet your hands in cold water and use your hands to form 4 large or 8 small patties
  • Place the patties on a wet cutting board.
  • By wetting your hands and rinsing the cutting board in cold water the raw patties will not that easy stick to hands and cutting board.
  • Heat up margarine in a frying pan and adjust to medium heat.
  • Fry patties for 1 minute, turn over, fry for another 2 minutes and turn again to finish them for 1-2 minutes. Time depend on thickness of patties.
  • Tip: Fry 4 patties at a time, add to a plate cover with another plate to keep heat while you fry the other 4 patties.

Serve salmon cakes with cauliflower puree and steamed sugar peas.

Enjoy your meal!

*It is important that you don’t blend the salmon too long in the food processor as that can make the fish tough. Therefore I always roughly chop the ingredient before adding them to the food processor.

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