Fishcakes are good but i think sometimes they get a bad rap because of heinous food crimes that shall not be spoken of here today. Fishcake can definitely be good. Fishcakes are good! Fishcakes are good, but which is better, salted or fresh. Cook them both and let me know…

Fresh Atlantic salmon fishcakes with salsa verde (serves 4)

800g Atlantic salmon, skinned, pin boned and rough chopped or pulsed in a food processor
1 cup fresh sour dough bread crumbs
2 eggs, laid by a happy chook (you can tell it is happy if it is laughing)
2 shallots, fine slice
1/2 cup fresh herbs (mint, parsley, chervil, whatever), rough chop
1 tblsp capers, rough chop
a pinch of salt and pepper

Combine all ingredients in a large bowl and mix thoroughly. The mix should be moist but still firm enough to hold together. If it feels too wet add some more breadcrumbs.

Form into four evenly sized patties.

Cook the fishcakes on a medium heat in an oiled pan that is clearly large enough to fit them all without overcrouding. Cook for 4-5 minutes either side or until nicely browned and cooked to your liking. Medium is good as the fishcakes will stay nice and moist.

I serve these with sautéed green beans, spinach and flaked almonds and salsa verde (recipe is somewhere back a few post’s)

Salted cod and smoked salmon fishcakes (serves four)

Salting fish is a great way to extend the freshness of your fish after it’s been in the fridge for a day or two. It’s still always good to get the freshest fish you can so if your fish guy (or girl) doesn’t have any blue eye, try kingfish, snapper or any firm white fleshed fish from where ever you are.

400g skinless blue eye cod
2 cups coarse salt
100g smoked salmon, diced
2 large desiree potatoes
2-3 shallots or 1 bunch of chives, chopped finely
a good handful of dill, chopped finely
1 large egg, laid by the same chook used in the recipe above

You will need to begin this recipe a day ahead.

Firstly, place the fish in a bowl with 1 cup of the salt and leave covered in the fridge overnight. The next day rinse the fish under running water for a minute or two, to get rid the salt. Gently poach the fish in enough milk to cover it for 15-20 minutes or until it flakes apart easily.

Dry bake the potatoes on a bed of remaining salt until tender and easily pierced with a knife (this keeps the potatoes dry, apposed to boiling which can waterlog potatoes and cause the fishcakes to be soggy and rather not to my taste). Peel and mash roughly.

Combine all ingredients in a bowl and mix thoroughly. If mix is a little dry add another egg.

Form mix into four patties and roll in coarse, homemade bread crumbs or, for something different, try rolling them in polenta.

Cook the fishcakes on a medium heat in an oiled pan that is clearly large enough to fit them all without overcrowding. They should take 3-4 minutes each side until they are nicely browned.

I serve this with a salad of my own pickled baby beets (tinned is fully acceptable though), blanched green beans and rocket, dressed with greek yoghurt and lemon juice.

Go. Cook now…