30 Jul Salmon Fishcake Summer Salad

Posted at 22:38h in Mains by


Salmon Fishcake Summer Salad
Salmon Fishcake Summer Salad
Print Recipe
This recipe combines the best of two worlds - delicious appetising beautiful food which can be prepared on a budget and made to look extremely delectable! This recipe calls for salmon and to make the budget work we use salmon off cuts which delivers the taste and can be bought at most retail outlets at an affordable price. You can also use left over snoek from the braai or even tinned salmon or tuna. The fishcakes are really good in their own and can be served as a meal on its own. For extra delicious summer flavour we combine the fishcakes with a crunchy fresh seasonal salad which stretches it even further. Serve the salad with a spread of fresh seasonal fruit, cheese and bread and large glasses of ice cold chilled Laborie Rosé
Servings Prep Time
15 Fishcakes 15 minutes
Cook Time
20 minutes
Servings Prep Time
15 Fishcakes 15 minutes
Cook Time
20 minutes
Salmon Fishcake Summer Salad
Salmon Fishcake Summer Salad
Print Recipe
This recipe combines the best of two worlds - delicious appetising beautiful food which can be prepared on a budget and made to look extremely delectable! This recipe calls for salmon and to make the budget work we use salmon off cuts which delivers the taste and can be bought at most retail outlets at an affordable price. You can also use left over snoek from the braai or even tinned salmon or tuna. The fishcakes are really good in their own and can be served as a meal on its own. For extra delicious summer flavour we combine the fishcakes with a crunchy fresh seasonal salad which stretches it even further. Serve the salad with a spread of fresh seasonal fruit, cheese and bread and large glasses of ice cold chilled Laborie Rosé
Servings Prep Time
15 Fishcakes 15 minutes
Cook Time
20 minutes
Servings Prep Time
15 Fishcakes 15 minutes
Cook Time
20 minutes
Ingredients
Fishcakes
  • 500 g salmon off cuts
  • 1 finely chopped onions
  • 1 cup of bread crumbs
  • 1 egg
  • Handful of chopped spring onions
  • juice and rind of 1 lemon
  • Ground black pepper to taste
  • Willowcreek Lemon flavoured olive oil for frying
Salad
  • 1 cup of shredded purple cabbage
  • 125 ml of a good quality white or flavoured vinegar - we use Rozendal Fynbos
  • 15 ml of brown sugar
  • 5 ml of cumin seeds
  • 200 g of crunchy salad leaves
  • 1 cucumber cut into strips with a spaghetti peeler
  • Handfuls of fresh pomegranate arils
  • Sliced summer fruit like cling peaches
Instructions
Fishcakes
  1. Combine all the ingredients into a large mixing bowl and mix gently
  2. Make the fishcakes by hand-pressing balls of mixture into round shapes of about 3 cm thick, place on a well oiled tray and let them rest in the fridge for about an hour
  3. Pan fry in a medium hot frying pan with the olive oil 2 to 3 minutes a side
Salad
  1. Mix the shredded cabbage, vinegar, sugar and cumin seeds together in a bowl and set aside to rest
  2. Arrange the salad leaves on a large platter with the cucumber ribbons, pomegranates and fresh fruit, spoon heaps of the shredded cabbage over the salad and finish off with the fishcakes
Notes & Tips
  1. Fishcakes can be made in advance and very successfully frozen, defrost an hour before cooking.
  2. Personalise your salad with fresh summery fruit, herbs and edible flowers