Salmon & tarragon fishcakes with hollandaise

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olive magazine

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1. Put the salmon in a shallow pan with the bay leaf, a little seasoning and enough milk to cover. Bring to a simmer and cook for about 6 minutes until just done, then drain, cool and flake. Mix the potatoes, anchovy essence, mustard, tarragon and ketchup with half the salmon until smooth and blended. Then gently fold in the rest of the salmon flakes. Mould into 4 round cakes.
2. Dust each cake with flour and dip in the egg, then in the breadcrumbs, making sure they're well-coated. Chill for 20 minutes or until needed.
3. To cook, heat the oven to 200C/fan180C/gas 6. Fry the fishcakes in a little oil and butter until lightly coloured on both sides, then cook in the oven for 10-15 minutes until thoroughly heated through.
4. To make the hollandaise, blend the egg yolks and vinegar in a liquidiser or small food processor. With the motor running, add the melted butter very slowly to the egg mixture, a little at a time. The sauce should slowly thicken. Once all the butter is added (leave the white residue at the bottom of the melted butter), stop the processor and stir in the chives. Serve with the fishcakes.

Latest comments and suggestions

• Zem

  27 January 2008

  Zem rated and commented on this recipe

  

  I think 'Mix the potatoes,... until smooth and blended' is worded badly, I blended to much and had some consistency problems. I'd suggest just mixing it all together with all the salmon. Tasted good though, lovely with some tarragon + lemon mayonnaise, baby leaf salad and some fresh crusty bread. However in all honesty I'll be sticking to my other fish cake recipe in the future.

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• Zem

  27 January 2008

  Zem commented on this recipe

  I think 'Mix the potatoes,... until smooth and blended' is worded badly, I blended to much and had some consistency problems. I'd suggest just mixing it all together with all the salmon. Tasted good though, lovely with some tarragon + lemon mayonnaise, baby leaf salad and some fresh crusty bread. However in all honesty I'll be sticking to my other fish cake recipe in the future.

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• Deborah

  13 February 2008

  Deborah commented on this recipe

  I followed Zem's suggestion and blended all of the flaked salmon at once. I did it in my Kenwood Chef with the K beater on a low speed and it was fine. The recipe did not state the amount of potato - I had to guess and found 12oz was about right. Next time I would simply roast or grill the salmon first. Less fuss and the milk is not wasted. We thought they were very tasty and they are now added to my regular recipes.

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• Keiblob

  03 November 2008

  Keiblob rated and commented on this recipe

  

  I made these as I had a heap of left-over mashed potatoes. This was truly yummy and extremely easy to make. I made the Hollandaise with lemon rather than chives.

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Ingredients

• 350g salmon fillets , skinless
• 1 bay leaf
• milk , enough to cover salmon fillets
• 500g floury potatoes , King Edward are good, boiled, mashed and cooled
• 1½ tsp anchovies essence or 2 anchovy fillets, finely chopped
• 1½ tsp Dijon mustard
• 1½ tbsp tarragon , chopped
• ½ tbsp tomato ketchup
• 4 tbsp plain flour
• 1 egg , lightly beated with 1 tbsp water
• a teacup dried breadcrumbs
• 2 tbsp vegetable oil
• butter

Chive hollandaise

• 2 large egg yolks
• 1 tbsp white wine vinegar
• 100g butter , melted and kept hot
• 1 tbsp chives , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 350g salmon fillets , skinless
• 1 bay leaf
• milk , enough to cover salmon fillets
• 500g floury potatoes , King Edward are good, boiled, mashed and cooled
• 1½ tsp anchovies essence or 2 anchovy fillets, finely chopped
• 1½ tsp Dijon mustard
• 1½ tbsp tarragon , chopped
• ½ tbsp tomato ketchup
• 4 tbsp plain flour
• 1 egg , lightly beated with 1 tbsp water
• a teacup dried breadcrumbs
• 2 tbsp vegetable oil
• butter

Chive hollandaise

• 2 large egg yolks
• 1 tbsp white wine vinegar
• 100g butter , melted and kept hot
• 1 tbsp chives , chopped

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